Winter Corn Chowder
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 4 slices authentic smokehouse country bacon
- 1 large onion, chopped
- 1 teaspoon salt, or to taste
- 3 or 4 potatoes (about 1 pound), cut "thick-thin" (see note)
- 1½ cups (approximately) canned or frozen corn
- 1 or 2 sprigs of parsley, minced
- 3 cups whole milk
- Freshly ground black pepper
- 2 ounces tangy, aged Vermont Cheddar, grated
Method
- Fry the bacon slices in a skillet until crisp. Remove and drain on paper toweling. Pour off all but 1 tablespoon of bacon fat. Add the onion and sauté until the pieces are translucent. Do not brown.
- Meanwhile, bring 1 cup of water to a boil in a pot. Season with the teaspoon of salt and add the potatoes, gently cooking these for 15 minutes, or until just tender.
- Then stir in the sautéed onions, corn, parsley and milk. Taste for seasoning, adding salt as necessary and plenty of black pepper. Heat just long enough for the corn to cook, about 5 minutes. Do not let it boil.
- Divide the chowder into 4 bowls, sprinkling each with some of the grated cheese. Finally, crumble over the reserved bacon and serve at once.
Notes from the kitchen
- Note: To cut a potato "thick-thin," peel it and cut bite-size pieces around the outside of the potato so each slice has a thin side and a thick side, "like little wedges." — From "Serious Pig"
Original page
Photographed from Lucy's collection.
