Mama Chodorkoff’s Corn Chowdah is sweet, creamy and filling. A delicious treat for mid-winter comfort! Follow her steps for the perfect hearty soup.
What You’ll Need
One large white onion
Six ears of corn
Take 1/4 lb. of bacon and chop it up into square pieces. In a soup pot, cook bacon until browned.
Remove bacon (but keep bacon grease!)
Chop up one large onion, three large potatoes and saute them in bacon grease, until onions are translucent.
Add six cups of water (left over corn water from boiled corn on the cob is best, Mama Chodorkoff saves hers and freezes it for just such an occasion), cook until potatoes are soft.
Remove corn from cob, add to pot.
In a smaller saucepan, melt one stick of butter, add 4 table spoons of flour to make a light roux.
Add three cups of milk to roux, allow it to thicken, then add the mixture to the larger pot.
Add bacon, chop a handful of parsley and add to pot.
Lower heat, and allow to simmer until thickened and delicious. Salt and pepper to taste.
Featured photo by The Marmot.