Try this easy corn chowder recipe, which is perfect for a cold night.
- Carbohydrate 36.1592647824215 g
- Cholesterol 24.0000000202884 mg
- Fat 7.87796000659373 g
- Fiber 1.40327996282577 g
- Protein 9.06111600653287 g
- Saturated Fat 4.49626960378379 g
- Serving Size 1 1 Serving (328g)
- Sodium 124.458191053376 mg
- Sugar 34.7559848195957 g
- Trans Fat 0.9298084007669 g
- Calories 249 calories
Step-by-step
- In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes.
- Add the corn, potatoes, soup, milk, and salt and pepper.
- Raise heat to high and bring to a boil.
- Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
Rendered bacon fat provides the fundamental savory base for this chowder, extracting aromatic compounds from the chopped onion while coating the saucepan to prevent subsequent dairy scorching. Without this initial rendering step, the soup loses essential depth and relies entirely on canned shortcut ingredients for flavor development.
- Dice the 1 1/2 cups of potatoes into uniform half-inch cubes so they finish softening within the 25 to 35 minute simmering window without disintegrating entirely into the broth.
- Substitute whole milk or half-and-half at a one-to-one ratio if standard 3 cups of milk produces a body that feels too thin after the starch from the potatoes releases.
- Maintain the simmer at low heat with the lid partially ajar; boiling dairy vigorously causes milk solids to curdle and ruins the smooth texture of the cream of mushroom soup base.
- Utilize a heavy-bottomed Dutch oven rather than a thin aluminum saucepan to distribute heat evenly across the base and eliminate hot spots that burn the condensed mushroom soup.
Proper seasoning requires withholding additional salt until the bacon and condensed soup have fully integrated and heated through, preventing accidental over-salting from processed components. Simmer until a paring knife slides into the center of the potato cubes with zero resistance before serving.
