Badger Common’Tater October 2019 Issue
Potato Corn Chowder
Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
Autumn means cooler temperatures and cooler temps mean it’s time for warm comfort food. For this Wisconsin girl, potato soup is high on the list of comforting goodness!
I chose to use Superior potatoes for this soup because that’s what we had in the pantry and Superiors offer a fabulous creamy texture. They are one of my favorite potatoes to boil, but russets will work wonderfully in this recipe as well.
Feel free to adjust the seasoning to your liking. We enjoy a bit of heat here at the Carter house, so we tend to add an extra pinch or two of cayenne pepper, but there is no shame in being less enthusiastic with the spice if you prefer a tamer soup.
One ingredient that makes this chowder extra special is the bacon! I know it’s decadent, but I rarely drain the fat rendered from the bacon when making this soup. I find that the extra fat lends a delicious smoky flavor and is helpful when incorporating the flour and making the roux.
However, you may want to drain most of the fat from your pot before adding the flour, milk and stock. Just be sure to leave about two tablespoons of bacon fat behind. The flour must have something to absorb and soften it ,and if your pot is too dry, you will end up with a grainy texture that is not at all appetizing.
Like most soups, this one reheats well, although it does seem to thicken a bit, so I usually add a little water before reheating it.
If a steaming bowl of hearty soup is what you’re looking for, this Potato Corn Chowder is sure to warm you just as the perfect autumn comfort food should!