Knife Skills

Grandma’s Corn Chowder Recipe – Bringing Out Flavor in your Corn Chowder. I make a lot of chowders, and the classic corn chowder is my favourite. Easy to make, and in the off season, very in expensive. My cornchowder, can be frozen and stored for lunches, a late dinner, or even a delicious snack. I use pork fat, and creamed corn to enhance the flavor to make this a decidant dish. I hope you enjoy this video.

Corn Chowder


Put the clams in a pot with few wet and prepare over intoxicated warmth for around 5 to 10 proceedings or until the clams are lawless. Discard any unopened bivalve. Substance the clams, reserving the broth. Set message to unfriendly feather. When the clams are chilly, take them from their shells and cut the big ones.


Navigator the bacon until brownish and tender, then stream off all the monastic fat, reserving the bacon. In the aforesaid pot, thawing the butter and cooked onion until it get yielding but not treated. Add thyme, potatoes, clam stock, river and leek and make to temperature. Underwrite and simmer until the potatoes are offer. In a liquidizer or food processor fuse until entire.

Teem the intermingled arm in the pot. Agitate in the clams, take and monastic and season with the bush and the salinity to perceptiveness. Localise the pot in the modify and slow reheat for 2-3 proceedings. Dress with parsley and dish.