Recipes

Garlic Corn Chowder

Pancake Mike

Corn chowder is a family specialty my dad has been making since before I was old enough to remember. I like mine with a little more garlic than the version he makes. I also make mine with half and half while he prefers using non-dairy creamer. Without further ado, here is the Recipe.

  • 5 Tbsp butter divided
  • 5 Tbsp all-purpose flour
  • 8 slices thick-cut bacon (meat counter bacon works best)
  • 1 large carrot
  • 2 sticks of celery
  • 1/2 a medium yellow onion
  • 2 russet potatoes
  • 2 16oz cans reduced-sodium chicken broth
  • 1 16oz can sweet cream corn
  • 1 16oz can whole kernel corn
  • 1/2 Tsp black pepper
  • 1 Tbps garlic powder
  • 1/2 cup half and half creamer
Bowl of Corn Chowder

Bake bacon on a broiler pan at 425 degrees for 15 minutes or until edges become crisp.

Eight slices of bacon cooked on a pan

While that is baking peel potatoes and cut them into half-inch cubes. Put the potatoes into a pot of water and bring to a boil. Let boil for 15 minutes or until they begin to soften.

Make a mirepoix by cutting carrot, celery, and onions into medium fine chunks and frying them with 2 Tbsp of butter in a medium frying pan for 15 minutes or until the mixture becomes soft and the onions are translucent.

Carrot, celery and onions in a frying pan

When the bacon has finished cooking and cooled to the point it can be handled, chop it into 1/2 inch chunks.

Chopped Bacon

In a large pot dump in all the canned ingredients and put over medium-high heat.

Two cans of chicken broth, one can of whole kernel sweet corn, and one can of cream style sweet corn, all empty.

Add the mirepoix, to the pot. Strain the potatoes and add them to the pot. Add the bacon to the pot. Add the half and half creamer. Add the black pepper to the pot, and the star of the show, add the garlic powder to the pot. Bring the full mix to a simmer.

1 Tablespoon measuring spoon balancing on a container of garlic powder

Now that the frying pan is empty give it a good rinse and make a roux. Melt 3 Tbps of butter in the pan then add 5 Tbps of flour. Mix together with a spatula and heat for about five minutes on medium heat or until it starts to darken very slightly. If the mixture becomes too dry add a tablespoon of olive oil. Don’t cook it to the point of browning. As soon as the roux is ready put the entire amount directly into the pot and begin stirring. The soup should thicken into a proper chowder.

Pot of corn chowder

Serve warm and enjoy.