President Kennedy Corn Chowder

6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In

Recipe: #37963

December 26, 2021



"A family recipe"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (562.1 g)
  • Calories 512.2
  • Total Fat - 26 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 69.8 mg
  • Sodium - 567.9 mg
  • Total Carbohydrate - 61.4 g
  • Dietary Fiber - 7.4 g
  • Sugars - 15.5 g
  • Protein - 15.9 g
  • Calcium - 179.7 mg
  • Iron - 4.2 mg
  • Vitamin C - 20.8 mg
  • Thiamin - 0.4 mg

Step 1

Combine the milk with water.

Step 2

Bring to a boil.

Step 3

Add the corn on the cob and cook it for 5 minutes or until tender.

Step 4

Using tongs, transfer the corn to a colander.

Step 5

When the corn is cool enough to handle, cut or scrape the kernels off the cob with a large sharp knife.

Step 6

Add corn cobs back into stock and simmer until needed

Step 7

In another pan

Step 8

Melt the butter in a large soup pot

Step 9

Add the onion and bacon and cook, stirring occasionally, until the onion is soft and the bacon has rendered its fat, 5 to 7 minutes.

Step 10

Sprinkle in the flour and cook, stirring for 1 to 2 minutes.

Step 11

Take corn cobs out of stock

Step 12

Whisk in the reserved corn broth and the chicken stock.

Step 13

Bring to a boil, stirring until thickened slightly.

Step 14

Add the diced potatoes and cook for 15 minutes.

Step 15

Then add the corn kernels and cream. Reduce the heat to low and simmer for 5 minutes.

Step 16

Season with salt and pepper to taste

Tips & Variations


No special items needed.

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