Tuesday, January 20, 2009

Gwen's Original Corn Chowder

3/4 c butter
1 onion, chopped
1 clove garlic, minced
3/4 c flour
1 1/2 tsp salt
1/2 tsp fresh ground pepper
3 potatoes, cooked, peeled and cubed
1 lb bacon, cooked and crumbled
1 pkg frozen corn, thawed
4 1/2 c milk
1 c chicken broth
1 tsp parsley flakes
1 c cheddar cheese, grated
1/2 c sour cream

In a large saucepan, melt butter over medium heat. Add onion and garlic; sweat until onion is clear. Whisk in flour, salt and pepper. Stir until smooth. Gradually add milk and broth while stirring. Add in potatoes, bacon, corn and parsley flakes. Continue to heat over medium heat, stirring frequently until chowder has thickened, about 20 minutes. Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted.

12 comments:

Anonymous said...

AND THE WINNER IS . . .!

Congratulations kid. You're amazing!

mOm

melissa said...

Is this one package of corn 1 pound? I have/bought all ingredients tonight and want to make sure before I do it tomorrow. :)

Shannon said...

Hi,
I've got everything to make your corn chowder but would like to know if you used a 16 oz. or 32 oz package of frozen corn.

Thanks.

Gwen said...

You can use as much corn as you want. I actually used corn that I froze myself over the summer. I like it really hearty so I used the entire quart freezer bag. Let me know how it turns out!

melissa said...

Just posted about this. Thanks for the recipe!

Cathy - wheresmydamnanswer said...

I am loving this as I ran across your site from Alosha Kitchen and Noble Pig's superbowl round up and I cannot wait to try this one. Perfect for a rainy day like the one we are having now!!

Julia said...

I'm with you, Gwen! I froze some corn over the summer too. I like the idea of cheese and sour cream... mmm... looking forward to trying this!

Maura said...

This sounds so great. I'm making it for dinner tonight.

I assume you use whole milk to help thicken it? I'm too cheap/poor to buy bacon right now, but I have bacon fat. I'm going to use a little of that, along with some butter, to saute the onions and garlic.

Does it hold up well? I'm thinking the cheese might separate or get funky, or something, if it's not served immediately.

I also found you via Alosha's Kitchen.

Gwen said...

Alosha's Kitchen

Gwen said...

Noble Pig

Alisha said...

I finally tried this recipe and everyone loved it. Even Eric said, "I don't normaly go for creamy soups, but this is good." So, thanks for a keeper recipe.

Heidi Rushing said...

Can you tell me how many people this recipe serves?