This is a corn chowder recipe which is actually adopted from our restaurant’s famous conch chowder…that one’s a trade secret, but we find that when you want the -comfort food-, this recipe should do nicely for your family, as it does ours! I simplified this recipe in many ways to be home-friendly and use the least amount of preparation, steps, and cooking dishes possible — when we are at home, we don’t have the benefit of a paid dishwasher! One note on this recipe — Among other things, I cut out the par-boiling of the potatoes, so just make sure you -carefully- watch the cooking time on the potatoes, and tweak the recipe according to your preference of softness — and we also like the skin-on approach when we are feeling particularly homey 😉
Ingredients: [‘carrots’, ‘celery’, ‘onions’, ‘fresh thyme’, ‘white pepper’, ‘kosher salt’, ‘chicken stock’, ‘butter’, ‘flour’, ‘cream-style sweet corn’, ‘ham steaks’, ‘frozen corn’, ‘potatoes’, ‘cayenne pepper’, ‘heavy cream’]
Quantity of Ingredients: [“2 large carrots, Chopped “,”5 stalks celery, Chopped “,”3 medium onions, Chopped “,”1/3 cup fresh thyme”,”1/2 teaspoon white pepper”,”1 1/2 teaspoons kosher salt”,”12 cups chicken stock”,”1/4 cup butter”,”1/2 cup flour”,”1 (16 ounce) can cream-style sweet corn”,”8 ounces ham steaks, Cubed “,”12 ounces frozen corn”,”5 medium potatoes, Chopped “,”1/8 teaspoon cayenne pepper”,”1/2 quart heavy cream”]
Number of Servings: 16
Steps: [‘1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.’, ‘2. Prepare Roux: Melt butter; whisk in flour until smooth paste.’, ‘3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.’, ‘4. Stir in roux; simmer/low boil covered 20 minutes.’, ‘5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.’]