Recipe: Corn Chowder (pic)
- Thread starter PatioDaddio
- Start date
FullPuku
Well-known member
That chowder looks like a winner. I'll be making that come winter. Thanks John.
Teleking
is Blowin Smoke!
I can only think of a few "sea bugs" or sea food that might not apply to chowdah
smokeyw
is Blowin Smoke!
Looks great John! I look forward to trying it. Thanks for sharing the recipe :thumb:
cheez
Full Fledged Farker
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.
Thanks for the recipe! I'll be trying it soon.
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)
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John
Thanks John I love corn chowdwe
JohnHB
is one Smokin' Farker
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
John
IamMadMan
somebody shut me the fark up.
^ +1 I'm right there with you John..
