The recipe calls for 1/2 pound of chopped bacon, 1 cup of diced yellow onion, and 2 minced garlic cloves; it yields 6-8 servings.
Pick a sturdy potato type, such as Yukon Gold or red potatoes, and dice them into 4 cups.
maize kernels (three cups)—fresh or frozen (thawed)—chicken stock (four cups)
- Dried thyme, 1 teaspoon
- half a teaspoon of black pepper
1-Teaspoon salt (or salt to taste)-One cup of heavy cream
- Garnish with chives or green onions
What to do:
1. In a pan, fry the bacon over medium heat until it becomes crisp and the scent evokes memories of cozy morning farm meals. Transfer the bacon to the slow cooker using a slotted spoon, reserving a little amount of cooking liquid.
2. Saute the onion in the same pan until it becomes translucent. When almost done, add the garlic and sauté until it releases its aromatic aroma.
Third, add the bacon and stew for a few hours over low heat. Gently mix in the corn, potatoes, chicken stock, thyme, pepper, and salt, as if you were maintaining a fragile garden.
4. Reduce heat to low and simmer chowder for seven to eight hours, or until potatoes are soft as a marshmallow.
5. Mix in the heavy cream when the time comes and let it warm all the way through. With every harvest comes a new flavor, so be sure to taste and adjust the spice accordingly.
6. Indulge in a steaming bowl of chowder with a sprinkle of chives or green onions and your preferred side dishes. Enjoy with friends and family who value a home-cooked dinner.
Suggestions and Alterations: - Incorporate chopped spinach or kale into the chowder during the last half hour of simmering for a verdant chowder.
- A Substitute high-quality unsweetened coconut milk for the heavy cream if dairy isn't welcome on your farm. The result will be a creamy alternative that tastes just as excellent, if not better.
The chowder, like many nostalgic trinkets, improves with age, so feel free to preserve any leftovers in the fridge if you're lucky enough to have some. Restore it to its former splendor by adding a dash of stock while reheating.