corn chowder


Chowder is a great way to make up pot of food that can last the afternoon and evening when you have extra white fish.

I like to make mine a little sweeter with a corn stock instead of the traditional chicken stock. You make this one in a few steps. I use canned corn kernels because I am only normally cooking for 2 and can’t be bothered with the mess. If you want to do all the work with corn cobs, be my guest.


Your vegetables
1 can of corn

Again, choose the vegetables you want. The most common are onion, carrot, celery and peppercorns. I leave out the celery because I can’t stand it but that is my preference. Chop the vegetables up and heat them over a medium-high heat with a dash of vegetable oil. Keep your eye on this because you don’t want to burn your onions but you do want them translucent.

Once the onions are translucent it is time to add your corn. I go with 1 full 500gm can of corn for two people because I like a strong corn taste. You are going to bring this to the boil and simmer for 40 minutes. Once this is ready, you are going to pour this out through a colander and toss out the leftover solids. You could always blend them and add them to your chowder if you want a thicker sauce.


Your white fish cut into chunks
Some chopped bacon
1 can of corn
1 tub of cream

Cook your bacon until nearly crispy over a medium heat in some vegetable oil or olive oil (I go with what I have). Next, you add your chopped potatoes and corn with a good amount of salt and pepper to taste. Now it is time to add your stock. The first part of making your chowder is making sure your potatoes are well cooked. I like to chop my potatoes finely so I know they will be cooked well and soon become a part of the chowder. After bringing to the boil, simmer for 12 minutes.

The next step is to add your fish. Drop it in carefully and cover. You fish is going to cook fast, in around 3 minutes. Finally, pour your tub of cream around the pot and let it mix in by itself.

Chowder is a great meal to start in the morning and have a couple times during a winter day. It’s great for lunch and a starter for dinner. I always think it tastes better when it is served the second time around. Just make sure you keep it slightly warm between meals. I serve with toasted french bread and butter. Just delicious.


Do you have anything you would like to add to this recipe? Share your skills with everyone through the comments section below.

Kimberly Powell

Kimberly loves camping, cooking, travelling and animals. She's turned her hand to writing to share her experience.