2.3.14

Recipe: Potato Chowder With Bacon & Corn

happy March! 
though, it is still winter here in Rochester
that's why I would love to share with you my recipe for potato chowder
you will need...

4-6 medium potatoes 
7 tablespoons of salted butter (4 for the pan, and the other 3 for the roux)
3 tablespoons of flour
1 medium onion, diced
1 cup corn (fresh or frozen)
8-10 cooked bacon strips, roughly chopped (optional, but highly recommended because bacon)
1 cup heavy cream
1-3 cups milk (depending on how thick/thin you prefer your chowder)
pepper to taste 

peel + chop the potatoes and put them in a large pot of water to boil, while that is on the stove...
melt 4 tablespoons of butter in a nonstick pan, add in the chopped onion and bacon (lightly stirring until the onions are translucent) transfer the bacon and onion mixture to a bowl

drain the boiled potatoes, put them back in the pot, and mash
add in the cream + milk and place back over medium heat
watch carefully and stir often so the milk doesn't burn

making the roux: add the remaining 3 tablespoons of butter back into the nonstick pan over medium-high heat
when the butter starts to melt and become frothy, add in the flour and whisk until a light-medium brown color

add the roux into the large pot, mix until incorporated
add in the bacon and onion mixture
finally, add in the corn
stir over medium-low heat for 10-15 minutes
and enjoy!

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