Peggy's Corn Chowder

A chowder built on the principle that fat from one ingredient should flavor everything else in the pot. Diced bacon gets crisped first, the drippings stay behind, and onion and celery soften right in that smoky pork fat. Flour goes in next to build a roux, the thickener that gives chowder its signature spoon-coating body.

Milk hits the hot roux, gets stirred to a boil, and thickens within a minute. Creamed corn does most of the rest: it adds sweetness, body, and starch that pushes the chowder from soupy to creamy. Cooked potatoes and the reserved bacon round it out, and a final dust of paprika and parsley brightens the finish.

The clam variation is worth trying if you keep canned clams in the pantry. Stir them in at the end so they warm through without going rubbery.

Pro Tips

• Cook bacon over medium heat, not high. Slower rendering yields more drippings, and you want every bit of that fat for the roux.
• Pull the pot off the heat before adding milk to prevent the roux from clumping. Whisk smooth before returning to the burner.
• Use pre-cooked or day-old potatoes. Raw potato cubes thrown in late will not soften through in the cooking time given.
• Taste before salting. Bacon and canned creamed corn both bring sodium, so you may need very little extra salt.

Variations

• Add fresh or frozen corn kernels alongside the creamed corn for textural contrast and brighter sweetness.
• Stir in a pinch of cayenne or smoked paprika for warmth and a touch of color.
• Swap a portion of the milk for half-and-half for a richer, restaurant-style chowder.