Dave's Deluxe Gift Corn Chowder
Submitted by shari
Dave’s deluxe corn chowder simmers salt pork, curry, and tarragon with russet potatoes and creamed corn in evaporated milk. Overnight-rested chowder made for gifting or Sunday dinner.
YIELD
1 batchPREP
30 minCOOK
2 hrsREADY
11 hrsDave’s deluxe corn chowder earned its gift reputation honestly. The whole pot gets an overnight rest in the fridge before serving, which transforms what started as a straightforward potato-corn chowder into something deeper and creamier. The recipe doubles easily, and a quart-jar portion makes a proper gift for neighbors or a dinner party host.
The flavor surprises come from two places. Curry powder cooks into the onion-garlic base, adding a warm background note rather than overtly curry-flavoring the soup. Fresh tarragon goes in with the potatoes, bringing an anise edge that pairs beautifully with corn. Neither ingredient is obvious in the finished bowl, but remove either one and the chowder loses its “what is that flavor?" quality.
Salt pork or bacon renders into the base for smoky richness, three cans of creamed corn plus fresh and evaporated milk give body, and a long 1½-hour simmer pulls everything together. The overnight rest is not optional here. It is the step that earns the deluxe label.
Chef Tips
- Use russet potatoes, not Yukon gold. Russets break down slightly during the long simmer, thickening the chowder naturally.
- Render the salt pork slowly. Hot fast rendering leaves fat chunks; slow rendering produces crisp cracklings and clean fat.
- Use fresh tarragon if possible. Dried tarragon works but loses some of the signature anise note.
- The overnight rest is load-bearing. Skip it and the chowder tastes disjointed.
- Reheat gently over low heat, stirring often. High heat scorches milk at the bottom of the pot.
Variations
- Swap half the milk for heavy cream for a richer holiday version.
- Add cooked, diced ham or leftover rotisserie chicken for a heartier meal.
- Use smoked paprika in place of curry powder for a smokier, more Southwest-leaning chowder.
Ingredients
Directions
In a large skillet, fry salt pork until nearly crisp. Remove with a slotted spoon and reserve. Drain off all but 2 tablespoons of fat.
Reduce heat to low and add onion, garlic and curry powder. Sauté until onion and garlic are soft, about 12 minutes.
In a 5-quart pot combine potatoes with salt, tarragon and enough water to cover potatoes by 1 inch. Bring to a boil and cook potatoes 15 minutes.
Drain off water, then add corn, fresh and evaporated milks, onion mixture, reserved salt pork, lemon pepper, butter, and sugar, if using.
Simmer, covered, until thickened, 1 to 1½ hours. Add more milk as needed.
Cool and refrigerate, covered, overnight. Reheat and serve next day, very warm.
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