MAINE CORN CHOWDER
Or as we say in Maine, 'Chowdah'. Another great recipe from my Cooking Down East cookbook. It starts with a little story... America's canning industry was founded in Maine over a century ago when Isaac Winslow perfected the steam retort, which made possible the commercial canning of fresh foods....such as canned corn. The...
Provided by Mary Beam
Categories Chowders
Time 2h
Number Of Ingredients 9
Steps:
- 1. Using a good sized kettle or soup pot, place 2 slices salt pork in it and cook slowly over low heat until fat is 'tried out'.
- 2. Remove the pieces of salt pork and set aside.
- 3. Add the onion to the pot and cook slowly until the onion is yellowed.
- 4. Add water raw potato, salt and pepper. Cover and bring to a steaming point.
- 5. Lower heat and cook until potato is tender. About 15 minutes.
- 6. Add creamed corn and then the quart of milk. Substiture evaporated milk for some of the regular milk for extra richness, if you wish.
- 7. Taste for seasoning and then add the butter. Reheat slowly.
- 8. Allow chowder to ripen for an hour to develop flavor.
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Rasel_ BD24
[email protected]This recipe is too bland. It needs more flavor.
Mariya Islam
[email protected]This recipe is too boring. It's just corn, potatoes, and milk.
MAMUN AHMED
[email protected]This recipe is too complicated. I don't know what half of these ingredients are.
Basic Boy
[email protected]This chowder is too unhealthy. It's full of cream and butter.
Samuel Edds
[email protected]This recipe is too time-consuming. I don't have time to simmer it for an hour.
Mohammed Jaffal
[email protected]This chowder is too expensive to make with fresh corn. I think I'll use frozen corn next time.
Jayden Dean
[email protected]I'm not a fan of the smoky flavor of the bacon in this recipe. I think I'll try using ham or sausage next time.
Stephanie Bell
[email protected]This recipe is a little too bland for my taste. I think I'll add some more salt and pepper next time.
Stephen King
[email protected]I'm not sure what I did wrong, but my chowder turned out too thick. Maybe I should have added more milk.
Adayi Monday
[email protected]This chowder is a great way to use up leftover corn on the cob.
Aliyaah Powers
[email protected]I love the addition of fresh thyme in this recipe. It really adds a depth of flavor.
Hezron Kipkemoi
[email protected]This chowder is so good, I could eat it every day. It's the perfect comfort food for a cold winter day.
Matthew luce
[email protected]I'm a vegetarian so I omitted the bacon and added some chopped carrots and celery instead. It was still delicious!
Md Morad Khan
[email protected]This is the best corn chowder I've ever had. The flavors are perfectly balanced and the texture is smooth and creamy.
Atif Khan Nutkani
[email protected]I made this chowder for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Alexander
[email protected]This chowder is easy to make and absolutely delicious. I love the combination of sweet corn, smoky bacon, and creamy potatoes.
Brittney Hollowell
[email protected]I'm not a huge fan of corn chowder, but this recipe changed my mind. It's so creamy and flavorful, and the corn is perfectly cooked.
Reny
[email protected]I'm from Maine and this recipe is the real deal. I've been making it for years and it never disappoints.
Sinead Brown
[email protected]This is my go-to corn chowder recipe. It's always a hit with my family and friends. I like to serve it with a side of crusty bread or crackers.
Curly Queen
[email protected]A hearty and delicious chowder, perfect for a cold New England day. I added some diced red bell pepper and a pinch of cayenne pepper for a little extra flavor.