Recently I made a New England Corn Chowder that I loved and felt like sharing with people on here.
NEW ENGLAND CORN CHOWDER AND CORNBREAD
16oz of Prosciutto uncooked or Cherrywood smoked Bacon uncooked (will be referred to as P/CB)
1 large onion
2 - 32oz Swanson chicken broth
48-62oz Heavy Cream
3 Cans of regular corn drained
3 Cans of Creamed corn not drained
3-4 pounds of russet potatoes/roughly 6-8 potatoes
1 box of Honey Cornbread mix (personally I like Krusteaz)
Usually milk, eggs, and vegetable oil for the cornbread (depends on what box you buy)
A medium sized bowl for holding the cut up potatoes
A very large pot
A skillet or large saucepan
A large muffin pan
Very sharp Cutting Knife
First things first you have to peel the potatoes. After you peel them you should cut them in half and then cut each of those halves twice. As you cut them up place them in the medium bowl as we will be using those later. Next, you need to dice the onion into small pieces, around the size of the small McDonalds onions. After you cut the onions cut the pieces of prosciutto or cherrywood bacon once longways and then 5 times across per piece, you don't have to cut these too small b/c they will shrink when you cook them.
Now you want to place the pieces of P/CB into a large saucepan over high heat and cook them to your liking. After you are done cooking the bacon, take it out of the pan and drain the bacon grease into a bowl, you are going to use it in a second. Clean the large saucepan you just used to make sure that there is no brown or burnt spots on it from the bacon you just made. After it is clean you need to take your large skillet or saucepan and put it on the stove over medium high heat, or on a scale of 2-9 put it on a 6 or 7 depending on how hot your stove top gets. Add the bacon grease back to the pan and put your diced onions into the pan. Start cooking it while moving around the onions to make sure they don't burn. Once this mixture has caramelized you put the mixture, as well as the bacon grease and the P/CB into the big pot. Put the big pot onto the burner you were using for the onion mixture and keep the heat at its' current level. Now you will add the cut up potatoes. After you put in the potatoes you need to add the swanson chicken stock until your pot is half full. After you add the chicken stock you need to cover the chowder with a pot cover for 30 minutes stirring every 5 minutes to make sure nothing burns. After 30 minutes has passed take out a piece of potato and make sure it is cooked to your liking. If it is, then you need to turn the dial of your burner down to the simmer or low setting. Finally it's time to add your drained cans of corn, and your cream corn cans to the mix. After adding the corn you then need to add your Heavy Cream until you have almost a completely filled pot, making sure to leave about half an inch so that you can stir and if it bubbles you won't have any spills to clean up. You can now add some pepper if you like but you may want to save the salt until after you scoop some of the chowder out into bowls as the P/CB and the chicken stock already have salt in them. *As a side note if you make it too salty you can add some granulated sugar to the mixture and cook it a little in order to counteract the saltiness. Anyway after you add the Corn and Heavy Cream it should need about 10-15 minutes of cooking, whilst stirring every 5 minutes, to be ready to serve.
Now is the time to make your Cornbread. Follow the instructions on the box for the cornbread, but there is a small trick to this as well. Use muffin pans as this allows the mix to rise more, and you also want to spray the pans with PAM baking spray as to ensure no sticking of the cornbread. Also, when you are combining the ingredients for the cornbread together make sure to use a whisk, not a spatula. The whisk will incorporate more air into the mixture and will make for lighter cornbread. You also want to only fill the cornbread pans about 2/3 of the way full with mixture as this mix will rise.
*A very important side note is that you should never boil the chowder after you add the heavy cream. If you do it will curdle the chowder and it will be ruined.
*As a side note if for some reason the Chowder is not as thick as you would like it then all you need to do is measure out 3/4 cup of flour in a measuring cup, and take out 2 sticks of butter. Put the butter in a saucepan over medium high heat, no hotter, and melt it until it is all melted. After it has completely melted you can gradually add the 3/4 cup of flour to the butter while mixing the two together in the saucepan. The time necessary to finish this after the butter has melted varies but it will take no longer than 6 minutes. The below picture is what it will look like when it's ready to be added to the chowder. This mixture will thicken the chowder enough to satisfy most.