Corn Chowder

When in Britain we tend to stock up on cheddar, since you get much better quality for a fraction of the price. So also this time, and since I remembered to plan ahead I brought along a mini cooler we’ve had for a few years which is lightweight and packs flat. I filled that up with cheddar and a bag of frozen corn to help keep it cool. Once home, therefore, I had rather a lot of now thawed corn, and decided it was a good opportunity to try making a corn chowder.

I used this recipe for Corn & Cheese Chowder from the Pioneer Woman as a starting point, but as usual I improvised. And as it turned out rather nice, though I do say so myself, I need to note down what I did…

Instead of using bacon, I substituted some bacon fat I had in the fridge for the butter at the start. I also didn’t have half-and-half (or the Norwegian equivalent) so I used a mixture of semi-skimmed milk and turkish yogurt. And I dropped the bread bowls. Also, some of my quantities were a little skewed. To summarise:

  • Approximately 3 tablespoons bacon fat
  • 1 whole onion finely chopped
  • 2 whole bell peppers diced
  • 1 kg frozen corn kernels, thawed
  • 3-4 tablespoons flour (vanlig hvetemel)
  • 3 cubes chicken stock dissolved in 1 litre of water
  • 4 heaped tablespoons turkish yogurt
  • 4-5 dl semi-skimmed milk
  • Approximately 4 dl grated cheese, about half of it British cheddar
  • Five or six spring onions chopped
  • Black pepper

As for the preparation I mostly followed the directions in the original, except for the obvious (adding bacon fat instead of butter at the beginning, skipping the “fry the bacon” step).

Quantity-wise it fed two easily, with enough left over for another dinner for two.

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