I hope you like this “warm your inners” corn chowder!! It’s rich in flavor, has a little bit to bite into with the ham and bacon and the combination of the spices and richness of cream and milk will just soothe away any anxiety that comes with today’s world we live in.
When executing this recipe if you do not have cream in your fridge don’t sweat it you can just substitute another cup of milk, or if you have half and half you can add that in place of the cream. I had ham left over in the freezer so that is why there is ham in the corn chowder. You can eliminate the ham if you do not have it in the house at the time you want to make this chowder.
I remember the first time I had corn chowder, it was my Mom, Josie, who had introduced me to it. One day, I was at her house a little while after she had gotten home from work and she had cooked up a small pot of corn chowder, I had some with her and thought wow this is really good! I said, “How come, Mom, you never made this for us growing up, why not, because it is really good!” She just said, “oh, I don’t know; this is just something I whipped up, to have something fast”. I said “Mom you always surprising me” and continued to tell her how she always seemed to do that to me and my sister.
So, I highly suggest you to give this chowder a try, and let me know; send me your pictures and I’ll post them. Hope it all goes well, and let me know what your family has to say about your creation, best of luck!! A buona salute e buon cebo!!
Homestead Country Corn Chowder
- 1 stick of unsalted butter
- 4 tbsp. olive oil
- 1 large chopped onion
- 2 chopped shallots
- 4 cloves chopped garlic
- 2 fresh chopped carrots
- 2 stalks celery, chopped
- 2 cans creamed corn
- 1 bag frozen whole corn
- 4 cups whole milk
- 1 cup light cream
- ¾ tsp. cumin
- ½ tsp. celery seed
- ½ tsp. cayenne pepper
- salt and freshly ground pepper to taste
- ¾ cup precooked chopped ham
- 3 strips Cooked bacon – crumbled Save for end to add to the top of the chowder
- Starting with a stockpot, melt the butter and add the olive oil; add the onion, garlic, carrots, celery, shallots, and chopped ham cook till transparent and ham is browned.
- Add the canned creamed corn, frozen corn, milk, light cream, and all the spices stir and bring the temperature up slowly; you do not want it to burn on the bottom.
- Cover with a tilted lid and let it simmer for at least 45 minutes.
- Serve with crumbled bacon on top of chowder.