Corn Chowder

This is a simple corn chowder that's a great way to use up potatoes or milk before they spoil. It's easy to make in bulk and freeze, and is a delicious warm lunch to bring fishing or hiking.

Corn Chowder

Ingredients

Soup

  • 4-6 Yukon Gold Potatoes, Cubed
  • 1 Onion, Chopped
  • ⅓ Cup either Bacon Fat or Butter
  • 2 Cans Sweet Corn (approx. 3 cups)
  • 1 tsp Salt
  • 2 tsp Black Pepper
  • 1 tbsp AP Flour
  • 4 Cups Whole Milk
  • 1 tsp Coltura, Optional

Procedure

  1. Using a medium size saucepan, cover the cubed potatoes and boil until medium-soft.
  2. In a large non-stick pan, melt the Bacon Fat or Butter (or combination of the two). Add the chopped onion and allow it to slowly cook on medium-low heat until translucent. Stir often.
  3. Add the Salt and Black Pepper to the onions.
  4. When the onions are cooked, spread them to the sides of the pan with a spatula. Allow the remaining oil to pool in the middle. Sprinkle the AP Flour into this pool and mix to form a simple roux.
  5. Drain the potatoes, then return to medium heat and add the milk. Move the onion roux mixture into the saucepan with the potatoes. Finally, add the cans of Sweet Corn.
  6. Allow the mixture to gently simmer, stirring often. Remove from heat and (optionally) add 1 tsp of Coltura.
  7. Serve with crackers.