Buttermilk Corn Chowder

1
J. White Harris

By
@JWhiteH

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

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

How to Make Buttermilk Corn Chowder

Step-by-Step

  • 1In 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.
  • 2Combine 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.

Printable Recipe Card

About Buttermilk Corn Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy