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

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

Heat whole milk to just under scalding. Hot but not boiling.
Melt butter on medium heat (let it melt and bubble). Add flour, slowly and whisk constantly until it forms a slight paste.
Add garlic to the butter.
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

To the Béchamel, add chicken or vegetable broth and whisk.
Add all corn.
Add salt and pepper and simmer the soup for 10 mins.
Add heavy cream (or half and half for a less "sweet" taste finish).
Turn heat to low and VERY gently cook for 15 mins.

Garnish

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!