President Kennedy Corn Chowder
"A family recipe"
Ingredients
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 by Step Method
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
No special items needed.