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New England Corn Chowder for a New England Fairytale – The Witch

I wonder if this recipe would benefit from goat meat? Come here Black Phillip.

The Witch - New England Corn Chowder

Black Phillip: What… dost thou want?

Thomasin: What canst thou give?

Black Phillip: Wouldst thou like the taste of butter? A pretty dress? Wouldst thou like to live deliciously?

Thomasin: Yes. I think these recipes cover everything but the pretty dress.

 

Corn Chowder is a great treat for a cool autumn night watching The Witch or let’s face it, any movie. Originally first published as a recipe in 1884, it has come a long way from it’s simple beginnings. The time lines don’t match, but the flavor profile is something we think Black Phillip would tempt us with!

New England Corn Chowder for a New England Fairytale – The Witch

This New England Corn Chowder is a family favorite and while we add chicken, the thick rich chowder can absolutely be served as a vegetarian dish. It's rich, and creamy and awesome There is something fairy-tale tempting about this dish with it's butter, and cream base.
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Cook Time 30 minutes

Ingredients
Method
Notes

Ingredients

  

Béchamel 
  • 4 cups Whole Milk
  • 1 stick Butter
  • 1/4 cup Flour
Soup
  • 1 small Garlic Clove or 1 tsp jar garlic
  • 2 cups Chicken or Vegetable Broth
  • 1/2 cup Heavy Cream or half and half
  • 2 cans Whole Corn
  • 2 cans Creamed Corn the creamed corn has a starch that helps fill out the soup
  • 2 tsp Salt
  • 4 tsp Pepper be generous
Garnish
  • 5 slices Crispy Bacon
  • 2 stalks Green Onion Chopped

Method

 

Béchamel 
  1. Heat whole milk to just under scalding. Hot but not boiling.
  2. Melt butter on medium heat (let it melt and bubble). Add flour, slowly and whisk constantly until it forms a slight paste.
  3. Add garlic to the butter.
  4. SLOWLY (!!!) stir in milk a little at a time, and keep whisking. It will form a thicker than milk alone, base. Bring to just the edge of a simmer.
Soup
  1. To the Béchamel, add chicken or vegetable broth and whisk.
  2. Add all corn.
  3. Add salt and pepper and simmer the soup for 10 mins.
  4. Add heavy cream (or half and half for a less "sweet" taste finish).
  5. Turn heat to low and VERY gently cook for 15 mins.
Garnish
  1. Ladle into bowls and sprinkle chopped bacon or green onions or both

Notes

HEAT THE MILK BEFORE ADDING TO THE Béchamel !!

This

Be careful with the Béchamel. It can burn quickly if you don’t pay attention to it. Whisk constantly and remove from heat to add garlic and then milk AND THEN return to the heat.

This tips above are really important. Once the chowder soup base is ready, watch the heat and keep it consistent. 

The chowder base can be used in many other recipes, so it’s worth learning to make!

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Some of our animations are AI generated from my recipe storyboard ideas. (Using Google Flow) I am trying to balance the use of AI in video making and the environment, so I contribute to the - https://www.arborday.org/ - Arbor Day Foundation to offset my environmental footprint. It's not a perfect world, or solution, but I'm trying to be very conscientious about how we use technology.  I NEVER USE AI for recipe creation! These are all tested  in the Cinema Chef kitchen!