MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 01-22-2013, 03:49 PM   #1
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default Recipe: Corn Chowder (pic)

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

Last edited by PatioDaddio; 01-22-2013 at 04:42 PM..
PatioDaddio is offline   Reply With Quote




Old 01-22-2013, 03:59 PM   #2
cpw
Babbling Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
Default

I love corn chowder...can't wait to try this one out!
__________________
________________
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote


Thanks from:--->
Old 01-22-2013, 04:03 PM   #3
TBASS
Full Fledged Farker
 
Join Date: 03-13-12
Location: Atlanta, GA
Default

Thanks for the recipe. I look forward to giving it a try.
TBASS is online now   Reply With Quote


Thanks from:--->
Old 01-22-2013, 04:05 PM   #4
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Gotta try that John! Thank you for posting this awesome recipe.
Quick question are you posting these in the Brethren recipe section???
bbqbull is offline   Reply With Quote


Thanks from:--->
Old 01-22-2013, 04:29 PM   #5
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by bbqbull View Post
Quick question are you posting these in the Brethren recipe section???
No, in fact I didn't know that there is a recipe section.

John
PatioDaddio is offline   Reply With Quote


Old 01-22-2013, 04:32 PM   #6
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

...and I can't get to it. I get a dead end page about spammers trashing a database.

John
PatioDaddio is offline   Reply With Quote


Old 01-22-2013, 04:55 PM   #7
Dirtbuddy
is one Smokin' Farker

 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Default

Nice, thx John.
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote


Thanks from:--->
Old 01-22-2013, 05:03 PM   #8
fingerlickin'
Quintessential Chatty Farker

 
Join Date: 07-08-10
Location: Boyertown, PA
Default

I could go for a bowl or 4 of that right about now. It's farking freezing here right now. Thanks for the recipe John!
__________________
[COLOR=Navy][COLOR=Black][I]
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
[B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black]
[/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR]

[COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR]
[/B][/COLOR][/COLOR]
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Old 01-22-2013, 05:52 PM   #9
Teleking
is One Chatty Farker
 
Join Date: 11-10-08
Location: Maine
Default

Add sweet potatoes 50:50 with the regular taters
Teleking is offline   Reply With Quote


Old 01-22-2013, 05:55 PM   #10
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by Teleking View Post
Add sweet potatoes 50:50 with the regular taters
That would make it far too sweet. It's already sweet enough with the corn.

John
PatioDaddio is offline   Reply With Quote


Old 01-22-2013, 06:21 PM   #11
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Quote:
Originally Posted by PatioDaddio View Post
...and I can't get to it. I get a dead end page about spammers trashing a database.

John
I will PM you the link in a few minutes John!
bbqbull is offline   Reply With Quote


Old 01-22-2013, 06:27 PM   #12
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by bbqbull View Post
I will PM you the link in a few minutes John!
So, do I double-post (here and there)? Why would I post there if folks can't easily get to it?

John
PatioDaddio is offline   Reply With Quote


Old 01-22-2013, 06:33 PM   #13
Militant83
is one Smokin' Farker
 
Join Date: 05-05-11
Location: Circleville, OH
Default

looks good might have to give that a try
__________________
Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ
Militant83 is offline   Reply With Quote


Thanks from:--->
Old 01-22-2013, 07:41 PM   #14
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Thanks for sharing John.....

On my list for this weekend
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 01-22-2013, 07:56 PM   #15
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

Hmmm, I might add seafood!
Thanks John!
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:50 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts