President Kennedy Corn Chowder
December 26, 2021
"A family recipe"
- 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
Combine the milk with water.
Bring to a boil.
Add the corn on the cob and cook it for 5 minutes or until tender.
Using tongs, transfer the corn to a colander.
When the corn is cool enough to handle, cut or scrape the kernels off the cob with a large sharp knife.
Add corn cobs back into stock and simmer until needed
In another pan
Melt the butter in a large soup pot
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.
Sprinkle in the flour and cook, stirring for 1 to 2 minutes.
Take corn cobs out of stock
Whisk in the reserved corn broth and the chicken stock.
Bring to a boil, stirring until thickened slightly.
Add the diced potatoes and cook for 15 minutes.
Then add the corn kernels and cream. Reduce the heat to low and simmer for 5 minutes.
Season with salt and pepper to taste
Tips & Variations
No special items needed.