*Correction: Previously I forgot to list the milk in the ingredient list. I apologize for the confusion. I have made the correction below.
Are you chilled to the bone? Are you fingers, toes and lips numb and blue from snow, ice and freezing rain? With many places breaking records, some are discovering that 2015 is the coldest winter on record. And, more cold and precipitation is on the way. It rained all night here in Alabama. I awoke this morning to the sound of rain. A quick check of the weather showed yet another chance of “winter precipitation” headed our way later this evening and tomorrow morning. Oh, joy…
First thing I thought was, “Hummm, I do believe there is some of that Potato and Corn Chowder in the fridge.”
Let me tell you, there is nothing quite as comforting and warming as a bowl of chowder and cornbread when you are chilled to the bone.
This recipe is quick, easy and takes very little time from pan to bowl. When you serve it you have a homemade product for you family that required just a tad more time and effort, but the rewards outweigh the store bought products.
Here’s what I do to help boost the health factor: I use low-sodium chicken broth; center cut or low sodium bacon and 1 or 2% milk. Of course, I use kosher salt always because it is lower is sodium. In some cases kosher salt can have up to half the sodium of regular table salt.
This recipe would be easy to double is you’re feeding a larger crowd.
Potato and Corn Chowder
6 slices center cut or low sodium bacon
1 medium onion, chopped
2 medium potatoes, cubed
1 cup low sodium chicken broth
1 17 ounce can cream style corn
2 cups milk ( I use 1 or 2% milk)
3/4 teaspoon kosher salt
ground black pepper to taste
1. In a stockpot or Dutch oven cook bacon until crisp. Remove from pan and drain and blot on a paper towel to remove excess bacon grease. Crumble bacon.
2. You should have a small amount of bacon drippings in the bottom of your pan. If you’re using the leaner bacon you may not have much, so in addition, spray the bottom on the pan with some cooking spray.
3. Add onions and sauté on medium heat until onions are tender. They may be just slightly caramelized, but do not allow to burn. Reduce heat if necessary.
4. Add low sodium chicken broth and potatoes. Cover and simmer 15 to 20 minutes or until potatoes are tender.
5. Stir in milk, cream style corn, salt and pepper. Continue cooking, stirring frequently until chowder in thoroughly heated.
6. Serve in bowls and sprinkle with crumbled bacon.
© 2015 Beverly Hicks Burch All Rights Reserved.