Next, I toss in the diced potatoes and pour in the broth. The potatoes are essential for giving the chowder its comforting heartiness. I let this simmer for about 15 to 20 minutes, or until the potatoes are fork-tender. During this time, patience truly pays off; the flavors meld together beautifully! Once the potatoes are softened, I add in the corn and simmer for another 5 minutes.
Now it’s time for the grand finale: I stir in the heavy cream and let the chowder gently heat through. I season it with salt and pepper to taste, which can make all the difference. To finish, I fold in the previously cooked bacon, letting its crunchiness shine through. I like to serve it piping hot, garnished with fresh parsley for that pop of color.
Pro Tips for Best Results
One thing I learned while perfecting this recipe is that using fresh corn dramatically enhances the flavor profile. I once tried it with canned corn, but the freshness and sweetness of in-season corn simply can’t be beaten. If it’s summertime, visit your local farmer’s market for the freshest ingredients; it really makes a difference!
Another tip is to ensure you don’t rush the simmering step with the potatoes. Allowing them to become tender not only ensures a creamy texture, but it also allows the broth to take on that rich flavor from the ingredients. I’ve made the mistake of skimming this step, only to be left with a gritty chowder – and it just wasn’t the same!
Lastly, don’t shy away from seasoning! I’ve tested this chowder in a few ways, adding different herbs and spices. While I love it traditional, I’ve found that a sprinkle of smoked paprika gives it a subtle warmth that complements the dish beautifully.
Common Mistakes to Avoid
One common pitfall I encountered early on was not properly draining the bacon grease. While I love the flavor it adds, too much can make the chowder overly greasy. I recommend draining some of the fat before adding the onions and garlic to keep the chowder from floating in oil. (See the next page below to continue…)