Grandma's Corn Chowder Recipe - Bringing Out Flavor in your Chowder
There is a chowder that is the ultimate comfort food. A family classic this basic recipe starts off with corn as the main ingredient, and I’ll add my twists on this dish to give you a hearty and flavorful main dish.
Everyone is on a budget when it comes to grocery shopping. How do we make our dollar go further, can we multi task with our meals?
Here I'll show you how to make an inexpensive Chowder that is packed full of flavor, and not a lot of salt.
Recipes for this chowder date back to 1884 and in the fall, you can use fresh ingredients to capture the flavor of the season. However today, in the early spring, I’ll show you how to use quality frozen ingredients, to make this classic.
- 1/2 bag of quality frozen peaches and cream corn.
- 1 can of creamed corn
- 2 kg of potatoes
- 2 stalks of celery
- 2 diced shallots
- 250 grams diced uncured pork belly
- 2 liters of chicken stock
- 3 table spoons of butter
- 500 ml of heavy cream
- Finely chopped green onions.
- Salt and Pepper to taste
- Chop up vegetables into 1/4 to 1/2 inch bite sizes.
- Saute your pork until it is crispy.
- Use pork fat to saute your shallots and frozen corn.
- Combine stock, celery, shallots, potatoes, creamed corn, and cooked corn into pot and boil for 20 minutes.
- Reduce heat to simmer and add cream and butter.
- Season to taste and serve.
You can of course get inventive and add some chicken, shrimp, or fish, but that would be my other blog post on classic sea food chowder.