A delightful and hearty chowder perfect for any season, combining the sweetness of corn with the richness of creamy potatoes.
Peel and dice the potatoes into small cubes.
Cut the potatoes evenly to ensure they cook at the same rate.
Chop the onion finely.
Use a sharp knife to avoid crushing the onion and releasing too much juice.
Cook the bacon in a large pot until crispy, then remove and crumble.
Save the bacon grease for added flavor in the chowder.
In the same pot, sauté the onions until translucent.
Stir frequently to prevent the onions from burning.
Add the diced potatoes and enough water to cover them. Bring to a boil and cook until tender.
Check the potatoes with a fork; they should be soft but not falling apart.
Add the corn, milk, evaporated milk, and butter to the pot. Stir well.
Ensure the milk doesn't boil to prevent curdling.
Mix the flour with cold water in a bowl until smooth, then gradually add to the pot to thicken the chowder.
Add the mixture slowly while stirring to avoid lumps.
Season with salt and pepper to taste, and let the chowder simmer for 10 minutes.
Taste the chowder and adjust the seasoning as needed.
Serve the chowder hot, garnished with crumbled bacon.
Pair with crusty bread for a complete meal.
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