Total time about 1-1/2 hours. Serves 4-5.
SHOPPING LIST:
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- Chicken stock or shrimp stock or clam juice
- Whole milk or half-and-half
- Corn kernels (fresh, frozen or canned)
- Cheddar cheese
- Paprika (sweet)
- Optional: Seafood
- Parsley (flat-leaf)
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- Bacon
- Onion
- Celery
- Garlic
- Potatoes
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1
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In a large pot, fry over medium heat until crisp. Then remove bacon and drain on paper towels.
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2
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Add and cook gently in bacon drippings 3-5 minutes or until vegetables are slightly softened
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- 1 medium onion, chopped
- 3 celery ribs, chopped
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3
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Stir in and cook about 30 seconds
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- 1-2 cloves garlic, minced or chopped
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4
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Add, raise to medium heat, then cook 8-10 minutes, stirring often
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- 5-6 medium potatoes, diced irregularly
- 1-2 tablespoons butter and/or olive oil
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5
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Stir in, cover, turn to low heat and simmer 15-20 minutes or until potatoes are near-tender; stir occasionally (liquid should fully cover the potatoes)
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- about 1-2 cups (8-16 oz) chicken stock or clam juice or shrimp stock
- about 2 cups (16 oz) whole milk, half-and-half, or cream
- Salt and ground black pepper
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6
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Stir in and cook gently 5-6 minutes
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- 2 cups (16 oz) corn kernels
(if frozen, pre-cook 2-3 minutes in microwave)
- 1 cup (8 oz) cheddar cheese, shredded (equivalent to 2-3 oz hard cheese)
- 1/2 tsp sweet paprika
- Optional: 8-12 oz seafood (see above)
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To serve: Sprinkle servings with reserved cooked bacon, crumbled, and chopped fresh parsley or chives.
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Potatoes. Choice of potatoes and the cooking time determine the consistency of the chowder. For a moderately creamy consistency, use all-purpose potatoes — medium-starch potatoes that fall between the low-starch (waxy) and high-starch (Idaho) varieties. Be careful to avoid overcooking—you'll want the potatoes tender but not mushy. For a 'chunkier' consistency, select red 'waxy' potatoes. If the potatoes are new and have tender skins, just wash and brush the potatoes rather than peeling them. 
