This is one of my favorite winter chowders, maybe because it uses both potatoes and corn, which we have in abundance from our summer harvest. You can add a bit more rich milk to reach your desired consistency.
Mom
- 3-4 large potatoes, scrubbed and cut to 1/2″dice
- Water
- 1 pound frozen sweet corn
- 1 onion, diced
- 3 cloves garlic, chopped
- 1/2 pound bacon, cut into 1/2″ pieces
- 1 teaspoon sage
- 1 teaspoon cumin
- 3 bay leaves
- 1/2 teaspoon nutmeg
- 1 cup heavy cream
- 6 ounces sharp cheddar cheese, grated
- 1/4 cup white wine
- Salt and pepper to taste
- Chives or parsley to garnish (optional)
In a large pot, barely cover potatoes with water, add garlic and bay leaves and bring to a boil. Cook until just tender.
Meanwhile, in a skillet, brown bacon over medium heat. Remove bacon and set aside. Remove all but 2-3 tablespoons bacon grease in skillet. Add onions, sage and cumin and saute until onions are translucent. Add corn and cook until the moisture has evaporated.
Add corn mixture to the cooked potatoes in their cooking water. Add nutmeg and cream. Add cheese and stir to melt. Add wine and stir. Taste and season with salt and pepper if necessary. Serve topped with reserved bacon and herbs. This improves with age, as do most chowders.
Spencer Family Cookbook 