Recipe: Corn Chowder (pic)

[PatioDaddio]

Originally Posted by buccaneer

Hmmm, I might add seafood!
Thanks John!

Nasty!

John

[buccaneer]

^^^You haven't lived until....
oh man, just thinking about it makes me look forward to winter!

[PatioDaddio]

There are two places where seafood never belongs: in any of my recipes, and in my mouth.

John

[buccaneer]

^^^You have my sincere condolences John!

[Johnny_Crunch]

Good stuff! Thank you!

[PatioDaddio]

Originally Posted by buccaneer

^^^You have my sincere condolences John!

And you mine, mate. No sea bugs for me.

John

[FullPuku]

That chowder looks like a winner. I'll be making that come winter. Thanks John.

[JonM106]

Nice! Will definitely try this one.

[Teleking]

Originally Posted by PatioDaddio

And you mine, mate. No sea bugs for me.

John

I can only think of a few "sea bugs" or sea food that might not apply to chowdah

[smokeyw]

Looks great John! I look forward to trying it. Thanks for sharing the recipe

[Dirtbuddy]

Made this tonight as posted and was delish! Also used home made bacon of course ;)

Nice work PD!

[RAYSOR]

Thanks for the recipe John, I enjoy your site!

[cheez]

Looks delicious John! I made a similar chowder last night, wish I had seen your post before that. One thing that I did... I was thinking that grilled corn would be good in it, but it's not exactly corn season here in Ohio. So, I tossed the thawed corn in a nearly dry wok (just a thin film of bacon grease) over high heat, just until some of the kernels were a bit browned, like a corn cut from a grilled ear might look. I think it added to it nicely.

Thanks for the recipe! I'll be trying it soon.

[Big George's BBQ]

Originally Posted by PatioDaddio

Corn Chowder

I don't know what kind of winter weather you're experiencing in your neck
of the woods, but ours has been brutally cold for nearly a month. It's the
kind of cold that reminds me of my Air Force days in the Upper Peninsula of
Michigan. OK, it's not really that bad, but it is the kind of cold that calls for
a nice hot bowl of hearty soup.



Corn chowder is a beautiful and glorious thing. It's rich, thick, creamy, and
of course corny, with just a hint of bacon. What's not to like? I've made
many versions over the years, but I usually just wing it. This time I decided
that I'd actually document a recipe, so here goes. It's very simple, and
very good.

Ingredients
5 slices Thick cut bacon, chopped to 1/2"
1 Leek, washed well and chopped fine
1/2 cup Dry white wine
3 cans (14.75 oz size) Creamed corn
1 bag (16 oz) Frozen corn
8 cups Whole milk
1 cup Chicken stock
4 tsp Seasoned salt
1/2 tsp Ground white pepper
1/2 tsp Ground nutmeg
8 small Yukon gold potatoes, diced to 1/2" (about 5 cups)
4 Tbsp butter

Method
Heat a large pot over medium heat. Add the bacon and cook until it's just
starting to crisp (about five minutes). Drain off half of the bacon fat, add
the leek and cook two minutes. Add the wine and cook five minutes longer.

Add the remaining ingredients to the pot, bring just to a boil, then reduce
to a simmer. Cover and let simmer 45 minutes, or until the potatoes are
tender.

Adjust the seasoning as desired.

Serve with some crusty garlic bread and enjoy!

(Makes 10-12 servings)

-----
John

Thanks John I love corn chowdwe

[JohnHB]

It sounds fantastic. I am not sure why you would want to get rid of half the bacon fat - to me that is great flavouring (and better tasting than butter subsequently added)!!!
John