My Mom makes a chowder just like this one. Very hearty and fulfilling especially as the temperatures start dropping. I recently made a Creamy Seafood Chowder and it reminded me somewhat of my Mom’s chowder so I thought I would give that a try.

Adding the white wine and shallots instead of onion gave this an extra bit of yumminess. The cayenne gave a nice bit of heat that you might not notice if you didn’t know it was there. Adding the chives and aged sharp cheddar added nice color and little more mouth feel. I didn’t add any salt but the Creole seasoning does have salt in it. I think the bacon and seasoning is enough. With that said, my wife added a pinch of salt to her bowl.

Speaking of my wife… Over the years we’ve known each other, she has told be she doesn’t like a lot of foods (like meatloaf, meat balls, cauliflower, kale, arugula, brussel sprouts, asparagus, etc) . Potato chowder was apparently another that we managed to overcome. Like I said, she added a pinch of salt, but other than that was very pleased with this chowder.

We served with the charred garlic bread and it worked very well. If you give this a try, I’d love to know your thoughts or your tweaks.

Ingredients

• 4 cups, low sodium chicken broth
• 1/2 cup dry white wine
• 1/2 cup (+) half and half
• 24 oz potatoes, cubed
• 2 large ears fresh corn, kernels cut from ear (or frozen)
• 3 strips bacon, chopped
• 2 cloves garlic, minced
• 3 shallots, minced
• 1 tbsp butter (if needed)
• 2 tbsp AP flour
• 1 tsp (+) cayenne pepper
• 1 tbsp (+) Creole Seasoning (Tony Chachere’s)
• 1 tbsp (+) dried thyme
• Salt and pepper (if needed)
• Chives, minced
• Aged Sharp Cheddar, grated

Directions

1. Heat a large pot or Dutch oven to medium heat. Add bacon and cook until mostly rendered.
2. Add shallots and cook until translucent. Add garlic and cook another minute.
3. If the bacon renderings does not cover the bottom of the pot add tablespoon of butter.
4. Add flour and whisk in until the fat is absorbed in to the flour and the mixture turns blonde.
5. Whisk in the white wine and allow to reduce, continue whisking.
6. Increase heat to medium high and whisk in 1/2 cup of both at a time allow the mixture to thicken. Continue until all the stock is incorporated.
7. Add dry seasoning (cayenne powder, Creole seasoning, thyme) and bring to a boil.
8. Add potatoes. Stirring occasionally, cook until potatoes are tender.
9. Add corn and stir in half and half (Since the chowder was already fairly thick, I only added enough cream to give it the right color). Taste and re-season if needed. Continue simmering until combined.
10. To serve, add to bowl and top with chives and cheese.