Prep Time: 15 min.
Cook Time: 30 min.
Yield: 8 servings
6 strips of thick cut apple wood smoked bacon - diced
5 medium Yukon Gold potatoes, peeled and chopped
1 medium sweet onion, chopped
1 tablespoon of minced garlic
1 teaspoon of garlic powder
3 cups low sodium chicken broth
2 cans of cream-style corn
2 cans of whole kernel corn (1 can drained, and not the other)
2 teaspoons salt
Ground black pepper to taste
3 cups half-and-half (or 3 cups of evaporated milk)
4 tablespoons of butter
¼ teaspoon of nutmeg or ground cloves (optional)
¼ teaspoon of red pepper flakes (optional)
1. Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving all of the drippings in the pot and remove the bacon,
2. Mix potatoes, minced garlic and onion into the pot with the reserved drippings. Cook and stir 5 minutes. Pour in the chicken stock. Season with salt & pepper and garlic powder. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Now stir in both types of corn.
Add optional spices at this point if using them.
3. Slowly add the half-and-half, crumbled bacon & butter, and mix into the chowder just before serving.
MAINE RECIPES > SOUPS & SALADS > GRANDMA'S CORN CHOWDER
COURTESY OF GAYWEDDINGSINMAINE.COM
This is pure comfort food. A rich, creamy chowder with bacon and potato—just like grammy used to make. This one features diced crispy bacon, potatoes, and cream-style corn. Half-and-half makes it rich and creamy. This recipe has been passed down through generations of Mainers by countless grandmothers. Enjoy!