I don’t know about you, but when a rainy day comes along and I sit down to a meal, I often just want to have a nice hot bowl of soup. What better way to drive away the gloomy damp of the outside than to warm up on the inside? This corn and potato chowder recipe is a perfect way to brighten up a rainy day and it makes a great dish to cook for an easy supper or weekend lunch.
All About Chowder
Chowders are generally milk or cream based soups. They tend to be thick and filled with chunky vegetables making them hearty and filling. Chowders are versatile and can be made with a variety of meats or vegetables. They often contain seafood, such as the famous New England Clam Chowder. Chowder made using corn and potatoes is also a popular variation. The great thing about a chowder, like many soups, is that you can adapt it by adding your favorite ingredients, vegetables, fish or chicken to make it your own.
A Healthier Variation
This recipe was adapted from a recipe for corn chowder from my well-loved, and cover-worn, Fannie Farmer Cookbook. The Fannie Farmer version uses salt pork and butter. In my version, I use a few slices of bacon instead of salt pork, skip the butter, and add some seasonings including a clove of fresh garlic. If you want to go even further towards reducing the calories and fat, you can substitute nonfat or 1 % milk and add a little potato starch as a thickener to improve the texture. The end result is a little lower in calories and fat than then original version. These changes make it a little healthier, and it still tastes delicious.