Dish
Vermont Corn Chowder
To make Vermont Corn Chowder, fresh corn is cut off the cob and cooked with potatoes, onions, and bacon. The soup is then pureed and cream is added to give it a rich and creamy texture. Vermont Corn Chowder is typically served with crusty bread or oyster crackers.
Origins and history
Vermont Corn Chowder is a classic American dish that originated in New England. It is often served at summer fairs and festivals.
Dietary considerations
Vermont Corn Chowder is not suitable for vegetarians or vegans as it contains bacon. It is also not gluten-free due to the use of crusty bread or oyster crackers as a side dish.
Variations
There are many variations of Vermont Corn Chowder, but the most common is the one made with fresh corn and bacon. Some people also add carrots, celery, and other vegetables to the soup. Vegetarian versions of the soup can be made using vegetable broth and omitting the bacon.
Presentation and garnishing
Vermont Corn Chowder is typically served in a bowl with a sprinkle of bacon on top. Crusty bread or oyster crackers can be served on the side. Garnish with fresh parsley or chives if desired.
Tips & Tricks
To make the soup even creamier, add more cream or milk. Leftover Vermont Corn Chowder can be frozen and reheated later.
Side-dishes
Crusty bread or oyster crackers are the traditional side dishes for Vermont Corn Chowder. It can also be served with a side salad or a slice of cornbread.
Drink pairings
Vermont Corn Chowder pairs well with white wine, especially a Chardonnay or Sauvignon Blanc. It can also be served with a glass of beer, such as a pale ale or lager.
Delicious Vermont Corn Chowder recipes
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