How to Make Chowder

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The Chopping Block’s Chef/Owner Shelley Young demonstrates how to make a family favorite of hers: Corn Chowder.

Corn Chowder

1/4 pound bacon, diced
1 onion, small dice
2 stalks celery, small dice
1/4 cup flour
2 russet potates, peeled and cut into small dice
6 cups cold chicken stock
3 tablespoons cider vinegar (or sherry or white wine vinegars)
2 cups fresh or frozen corn kernels
1 cup heavy cream or milk
1 tablespoon fresh thyme leaves, minced
Salt & pepper, to taste

1. Heat a heavy soup pot over medium-low heat and cook the bacon until just crisp.
2. Add the onions and celery to the bacon fat and gently saute, stirring occasionally, for about 6-7 minutes or until tender.
3. Add the flour and cook for an additional minute.
4. Pour in the stock while stirring, add the vinegar and potatoes and bring the soup to a boil. Reduce to a simmer and cook until the potatoes are tender, about 30 minutes.
5. Add the corn, heavy cream and thyme and heat through. To finish, season to taste with salt and pepper.