Fat Chowder
Fat Chowder is a comforting dish that warms both the body and soul. It’s rich, creamy, and just the right amount of indulgent—all while being surprisingly easy to whip up. With roots in American cuisine, this chowder serves as a perfect meal for those cool nights when all you need is a hearty bowl of goodness. This recipe marries simple ingredients to create something you’ll crave time and again.
Equipment
- Large pot
- small saucepan
- wooden spoon
- Knife
- Cutting board
Ingredients
- - 4 medium potatoes peeled and diced
- - ½ cup crispy bacon chopped
- - 1 medium yellow onion finely chopped
- - 3 cups cream-style corn
- - 2 cups water
- - 2 teaspoons salt or to taste
- - Ground black pepper to taste
- - 2 cups half-and-half
- - 1 teaspoon garlic powder for added flavor
- - 1 tablespoon fresh chives chopped (for freshness)
- These ingredients meld together to create a chowder that’s filled with layers of flavor ensuring every bite is enjoyable and satisfying.
Instructions
- Creating Fat Chowder is really a straightforward process, and it begins with gathering your ingredients. The beauty of making chowder is in the simplicity and heartiness of the components. Let’s take it step by step.
Step 1: Gather Your Ingredients
- Prepare your workspace by bringing out all your ingredients. A little organization goes a long way here. Chop and dice everything; having everything prepped will make cooking a breeze.
Step 2: Cook the Bacon
- In a large pot over medium-high heat, add your chopped bacon. Let it sizzle and cook until it's crisped up nicely—around 5 to 7 minutes. This step is not just about cooking the bacon; it's about infusing the oil with flavor.
Step 3: Drain and Save Some Grease
- Once the bacon is cooked to perfection, carefully drain it on a paper towel. Don’t toss the leftover grease just yet! Keep about 2 tablespoons in the pot. This will help in sautéing the next ingredients and give the chowder that smoky taste.
Step 4: Sauté the Potatoes and Onion
- Now, toss your diced potatoes and chopped onion into the pot. Stir them around and cook for about 5 minutes. This process softens the onion and begins to cook the potatoes, which enhances their flavor.
Step 5: Add Corn and Water
- Next up, pour in the cream-style corn and the 2 cups of water. At this point, season with salt (remember to taste as you go) and pepper. Stir it all together, and bring this mixture up to a boil.
Step 6: Simmer It Down
- Once at a boil, reduce the heat to low, cover the pot, and let it simmer. This will allow the flavors to come together beautifully. Stir occasionally, and let it simmer for around 20 minutes until the potatoes are tender.
Step 7: Incorporate the Half-and-Half
- While your chowder is simmering, warm the half-and-half in a small saucepan until it starts to just bubble. Remove it from the heat right before it boils (nobody wants curdled cream in their chowder!). Mix the warmed half-and-half into the chowder and give it a nice stir.
Step 8: Serve the Chowder
- Your Fat Chowder is ready to be served! Ladle it into bowls, perhaps garnish with a sprinkle of chives, and watch as everyone enjoys.
Notes
- Use Fresh Ingredients: Fresh potatoes and sweet corn truly elevate the flavor.
- Bacon Choices Matter: Use high-quality bacon for the best flavor. Thick-cut bacon gives you that delightful crunch and taste.
- Cream vs. Half-and-Half: If you want it even creamier, consider using heavy cream instead of half-and-half.
- Customize Your Seasonings: Feel free to add more seasonings like thyme or even a dash of cayenne pepper for a little heat.
- Heat Control: When simmering, ensure the heat isn't too high, as you don’t want it to scorch on the bottom.
Nutrition
Serving: 8gCalories: 500kcal
Tried this recipe?Let us know how it was!