It’s raining outside today and a little chilly. This is the kind of weather that screams “comfort food”. On these kinds of days, I make soup. Potato Corn Chowder is my “go to” soup and my families’ favorite. It is pretty easy, especially when you understand one basic cooking concept– how to make a roux – a fat and flour mixture used to thicken gravies or cream soup bases. In french cooking, butter is used. The method is the same, no matter the end result: melt the fat, add the flour, cook the flour for a minute so it doesn’t taste raw before adding the liquid, add the liquid slowly and stir constantly over heat to thicken. Voila! Perfect thicken sauce every time.
Potato Corn Chowder
1/2 C finely diced onion
1/4 C finely diced green pepper
2 slices thick cut bacon 1/4 ” dice
2 Tbsp butter
4 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
2 C milk
1 C chicken broth
3 peeled potatoes cut into a 1/2″ dice – cooked
1 Can whole kernel corn
Begin your Potato Corn Chowder by dicing onion and green pepper into small 1/4″ pieces. Cut the bacon into small 1/4″ segments. If you use thin cut bacon, use three slices.
Saute the onion, green pepper and bacon in a heavy soup pot, or casserole pot until the bacon fat has rendered out and the vegetables have softened. Add 2 tablespoons of butter to the mixture to ensure that there is enough fat to saute the vegetables.
You need an equal amount of fat to flour ratio to coat the flour particles to thicken the chowder.
Add the flour, salt and pepper and dry mustard. Stir together and let cook for a minute or two. This will prevent a raw flour flavor in your chowder base. Once the flour mixture bubbles for a minute add the milk slowly while you stir the mixture with a whisk. Stirring with a whisk will prevent lumps in your chowder when you add the liquid. Add all the liquid to the pot and stir continuously until the mixture comes to a boil, continuing to stir. Reduce the heat to a simmer.
While the chowder is simmering, peel the 3 potatoes and chop into1/4- 1/2 inch cubes.
Put the potatoes on the heat in enough water to cover the cubes to cook through. This should take about 7-10 minutes. Drain the potatoes and add to the cream soup mixture, chowder base. Lastly, add the can of whole kernel corn, not drained. Allow the Potato Corn chowder to simmer for an additional 10-15 minutes to blend the flavors. Taste the chowder to adjust the salt if necessary.