Corn Chowder

This is a winter soup, hence the use of frozen corn.

Hardware

• Two pots

Ingredients

1	wt		bacon
1	wt		yellow onion
4	wt		frozen corn kernels
4	wt		whole milk

Procedure

1. Cut the bacon into slivers then cook slowly, rendering as much fat as possible; when cooked, remove the bacon and reserve, leaving the fat in the pot.


2. While the bacon is cooking, cook the frozen corn in a second pot; when cooked, drain and divide into 2 equal portions.


3. Chop up the onions and cook in the bacon grease until soft and just starting to turn brown.


4. When the onions are cooked, turn off the heat and add the bacon and half the corn.


5. Add enough milk to cover then blend until as smooth as desired; add more milk as needed.


6. Add the remaining corn and season with salt and/or back pepper as needed.

Notes

Regarding the unit of “weight”: the ratio of ingredients is 1:1:4:4 (bacon, onion, corn, milk). For example, 100g of bacon, 100g of onion, 400g of corn, and approximately 400g of milk. How much milk you use is up to you, depending on how thick or thin you want the soup to be.

You might be tempted to reserve some of the bacon, and stir the pieces into the final mixture; do not give in to this temptation.

You might also be tempted not to cook the corn separately, thinking it will cook in the final mixture. You would be wrong to think this.

Rating

Difficulty:		Very easy
Time:		About 2 hours
Precision:		2

Source

Me.