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New England Corn Chowder

Chicken Corn Chowder is a great recipe that pairs perfectly with The Witch, a horror movie about New England lore. It's a simple recipe that tastes like you spend hours cooking and is powerful comfort food on cold movie nights. See our Black Phillip recipe too!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls of soup
Ingredients Method Notes

Ingredients
  

  • 3 cups whole milk warmed - not hot
  • 1/2 cup heavy cream
  • 3 cans creamed corn
  • 1 can whole corn
  • 5 tbsp flour
  • 2 tsp cracked ground pepper
  • 1 stick plus 1 tbsp salted butter
Optional
  • 5 ounces of cooked chicken chopped finely
  • 1 8 oz pack cheddar cheese shredded

Method
 

  1. Melt butter in a heavy saucepan until melted and bubbling
  2. Add flour VERY SLOWLY to the butter and whisk constantly until full incorporated
  3. SLOWLY add warm milk to the mixture and let a boil then simmer for 4 mins stirring often
  4. If you have chosen to add chicken to your recipe, do it now
  5. Add creamed corn and whole corn ( including the water in the can)
  6. Simmer on low heat for 10 mins

Notes

This recipe is rich and creamy and buttery, but takes a little patience with the butter and flour mixture. When I first learned to make this recipe, I burned the butter or over browned it. The key is lower heat ( especially if you use an electric stove). HINT - if you melt the butter in the microwave, and then gently get it bubbling on the stove, you may find it easier to get the flour in at the right time.