buttermilk corn chowder

Name: Buttermilk Corn Chowder
Prep time: 30 min
Cook time: 35 min
Yield: 6
Cuisine: Southern
Ingredients: 2 slice(s) bacon, cut up; 1 large onion, chopped; 2 medium potatoes, peeled and chopped (2 cups); 2 cup(s) fresh whole kernel corn or 10-oz. pkg. frozen; 2 cup(s) chicken broth; 1/2 cup(s) celery, chopped (1 stalk); 1/4 teaspoon(s) pepper; 1/2 teaspoon(s) salt; 2 tablespoon(s) all purpose flour; 2 cup(s) buttermilk; - paprika or snipped parsley (optinal)

(1 RATING)

65 Pinches 1 Photo

J. White Harris

Gallatin, TN

Updated on Nov 14, 2011

My wife doesn't care for buttermilk but she really likes this chowder.

Rate

prep time 30 Min

cook time 35 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 slices bacon, cut up
1 large onion, chopped
2 medium potatoes, peeled and chopped (2 cups)
2 cups fresh whole kernel corn or 10-oz. pkg. frozen
2 cups chicken broth
1/2 cup celery, chopped (1 stalk)
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons all purpose flour
2 cups buttermilk
- paprika or snipped parsley (optinal)

How To Make buttermilk corn chowder

Step 1

In a 3-quart saucepan, cook bacon till crisp. Drain bacon, reserving drippings in pan. Set bacon aside. Cook the chopped onion in bacon drippings till tender but not brown. Add the potatoes, corn, 1-1/2 cups of the chicken broth, the celery, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till vegetables are tender.

Step 2

Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir till thickened and bubbly. Reduce heat to low. Stir in buttermilk; heat through but do not boil. Top each serving with some of the bacon. Garnish with paprika or snipped parsley, if desired. Serve immediately.
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