New England Corn Chowder
Recipe from: Country Home—December 2007 Issue

Preparation time: 25 minutes
Cook: About 1 hour
Serves: 12

  • 1 cup chopped celery (2 stalks)
  • 1 medium chopped onion (½ cup)
  • 2 slices bacon, chopped (I like using a dry-cured hickory-smoked bacon)
  • 2 15 ¼-oz. cans whole-kernel corn, drained
  • 2 14 ¾-oz. cans cream-style corn
  • 4 cups whole milk
  • 3 ½ cups chicken stock or two 14-oz. cans reduced-sodium chicken broth
  • 1 cup whipping cream
  • 3-4 dashes bottled hot pepper sauce
  • 4 cups cubed potatoes (about 1 ¼ lbs.)
  • ¼ cup butter, softened
  • ¼ cup all-purpose flour
  • ¼ cup snipped fresh parsley
  • salt and ground pepper

In a 6- to 8-quart Dutch oven cook celery, onion, and bacon over medium heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

Add whole-kernel corn, cream-style corn, milk, stock, cream, and bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add potatoes; return to boiling. Reduce heat; simmer, covered, about 15 minutes more or until potatoes are tender.

Meanwhile, in a small bowl stir together butter and flour until smooth. Add flour to corn mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in parsley and season to taste with salt and black pepper.

This is comfort food at its best! You can prepare this delicious chowder up to a day ahead. Chill then reheat just before serving. For a thicker chowder, increase butter and flour.