Comforting Corn Chowdah... New England Style! Recipe

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Comforting Corn Chowdah... New England Style!
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Ingredients
11
Count
Nutrition
561
Calories
Total time
80
Minutes
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Ingredients:

  • 5 (8 oz) cans creamed corn
  • 4 (8 oz) cans of regular whole kernel corn
  • 1 large yellow onion
  • 1 (5 lb) bag white potatoes
  • 2 lbs bacon
  • 1 quart heavy cream
  • 1 1/2 tbsp paprika
  • 1 1/2 tbsp pepper
  • 1 tbsp salt
  • 4 tbsp flour

Directions:

  1. Start by peeling, cubing and boiling the potatoes in a large (preferably a lobster-sized) pot.
  2. While your potatoes are cooking, cut your bacon into small pieces and fry them crispy in a separate pan. Set the cooked bacon aside and keep the leftover oil on a medium heat.
  3. Chop your onions to your desired size and toss them into the bacon drippings, making sure to cook them long enough to look brown, but not crispy.
  4. Once your potatoes are done, dump them into a strainer. Rinse the excess starch from the pot and return it to the stove.
  5. Dump your drippings and onions into the pot and whisk in the flour over a medium heat.
  6. Once the flour is blended and is starting to take on a nutty color, take it off the heat and add a few tablespoons of water - this will ensure that you don't scorch the milk that you're about to add inches.
  7. Let the pot sit off the heat for a minute or two after adding the water. Whisk in your milk slowly. If it starts to scorch, let it sit for another minute - this is an easy way to burn it.
  8. Once you're able to pour in all the milk, add the cream.
  9. Dump all of the creamed and whole corn with the liquid into the pot.
  10. Turn the heat down to medium-low.
  11. Whisk in the all of the paprika, salt, and pepper - You may wish to add more salt and pepper like I do, but I'm told I over-salt and pepper everything - It's your call.
  12. Add the bacon.
  13. Go back to your potatoes and add half of them into the pot (careful, you don't want hot cream to splash back at you!) Using the whisk, mash the potatoes to thicken the cream.
  14. Add the rest of the potatoes and switch to a large wooden spoon, making sure to stir carefully along the bottom.
  15. Remember, if you start to feel any resistance building up at the very bottom of the pot, stir just above it - this is a very easily scorched meal, but it's easy to avoid the scorched taste as long as you don't scrape it up!
  16. Let it simmer for at least a half an hour on low after all of your ingredients have been added. Make sure you check it often.
  17. Serve with cornbread to an army of friends and family for a comforting, delicious meal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 561.5 Kcal (2351 kJ)
Calories from fat 443.58 Kcal
% Daily Value*
Total Fat 49.29g 76%
Cholesterol 128.23mg 43%
Sodium 980.65mg 41%
Potassium 478.13mg 10%
Total Carbs 18.26g 6%
Sugars 4.15g 17%
Dietary Fiber 1.95g 8%
Protein 12.83g 26%
Vitamin C 4.2mg 7%
Iron 0.8mg 4%
Calcium 141.1mg 14%
Amount Per 100 g
Calories 224.23 Kcal (939 kJ)
Calories from fat 177.14 Kcal
% Daily Value*
Total Fat 19.68g 76%
Cholesterol 51.21mg 43%
Sodium 391.62mg 41%
Potassium 190.94mg 10%
Total Carbs 7.29g 6%
Sugars 1.66g 17%
Dietary Fiber 0.78g 8%
Protein 5.13g 26%
Vitamin C 1.7mg 7%
Iron 0.3mg 4%
Calcium 56.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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