Be wise. Be brave. Be tricky. (slithytove) wrote,
Be wise. Be brave. Be tricky.

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Corn chowder


1/2 lb. onions, diced
1/4 lb. celery, diced
1/2 large green pepper, diced
1/4 lb. bacon, diced
2 qts. chicken stock
1/2 tsp. ground white pepper
1/2 tsp. Tabasco Sauce
1 3/4 lbs. frozen corn
1 1/2 lbs. potatoes, peeled and diced
1/4 lb. butter
3/8 c. flour
3 c. heavy cream


1. Cook the bacon in the bottom of a large heavy-bottomed pot. When brown, discard about half the rendered fat. Add onions, celery, and pepper, and cook on moderate heat for a few minutes, until onion is transparent. Do not brown the vegetables.

2. Add stock, seasonings, corn, and potatoes. Bring to a boil and simmer for 15 minutes. Melt butter and add flour to make a roux. Cook without browning for 5 minutes. Whisk in flour to make a thick white sauce, and cook for at least another 5 minutes, or until the vegetables are done.

3. Remove the vegetables and stock from heat. Whisk in the white sauce. Serve. Makes about a gallon, or 8 generous servings if used as a main course.

Nutritional data per serving: Calories 1035; protein 21 g; carbohydrates 100 g; fat 63 g; cholesterol 169 mg; sodium 1135 mg.

Modified from a recipe found on, posted by James T. Ehler, who runs the curious and idiosyncratic Food Reference Website, where you can find his original recipe for this dish.

Additional thoughts:

1. The original recipe calls for 1/2 tsp. thyme, to be added at the same time as the pepper and Tabasco. I don't like thyme, so I omit it, but if you like it, by all means include it. It's commonly used in chowders and chicken dishes.

2. This recipe would seem to be easily modifiable: you could make it into a chicken chowder by adding chopped cooked chicken at the end, or add about any vegetables you want when you sauté the vegetables in the bacon fat. Peas, for example, or broccoli, or green beans. Or water cress!

3. You could make it vegan by substituting vegetable broth for the chicken broth, and smoke seasoning for the bacon. I suspect you wouldn't miss the bacon, but I think changing the broth component would make it a somewhat different dish.

4. There's no need for salt if you use commercial canned chicken broth, because the salt of the bacon and the broth season the dish enough. But if you make you own chicken broth, you will probably need to add salt.

At last, the long dry spell is over. I've found a new recipe that's good enough to post. And this one is really good!

Good, I said. Not healthy, as you can tell by looking at the nutritional info. This is not something you want to eat daily. But for warming up after that cross-country skiing trip on a cold winter day, it's just the thing. Of course, you can cut the fat and calories by eating less, by using it as an accompaniment rather than as a main dish. You might also try substituting light cream, half-and-half, or whole milk for the heavy cream, or decreasing the bacon, perhaps substituting Canadian bacon for it.

BTW, I got the nutritional data from an on-line Nutritional Analysis Tool. Useful gadget.

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