This meal was most certainly borrowed from the coastal cities that were making fabulous seafood chowders with the seafood catch of the day. But Indianapolis didn’t have that fresh seafood option available, so corn was the most readily available substitute at the time.
- 6 Bacon Slices, chopped
- 4 Ears of Corn, husked
- 2 Tbsp Butter
- 1 Red Bell Pepper, finely chopped
- 1 Medium Onion, finely chopped
- 1 tsp Crushed Red Pepper
- 1 tsp Nutmeg
- Salt and Pepper to taste
- 2 Large Potatoes, diced into ½” pieces
- 4 C Chicken Stock
- 2 tsp Corn Starch
- 1 C Heavy Cream
Using a large knife, slice the corn kernels from the ear and place into a medium bowl. Using the back of the knife, firmly press against the ear to get as much of the meat of the corn into the bowl. In a large stockpot set on medium heat, cook the bacon pieces until firm. Add the butter, red pepper and onion, and sauté until onions are soft. Add the contents of the corn bowl, crushed red pepper, nutmeg, potatoes, salt and pepper, and chicken stock. Cover pot and bring the contents to a slight boil, cooking for 15-20 minutes. In a glass cup or other small vessel, mix the cornstarch with 2 Tbsp warm water and add to the pot, stirring to incorporate. Next add the cream to the chowder, stir, cover, and turn off heat source. Let chowder sit for 15-20 minutes before serving.