Corn Chowder
It would seem the autumn has once again fallen upon us. As with the coming of dark days, and cold nights, I hunger for hearty hot food and lots of it. Roasts are high on my list, followed by thick, rich stews, served with small mountains of fresh hot bread slathered with butter.
They are high on my list and high in cholesterol, and are a rare treat. More often found at the dinner table are more vegetable-centric soups and stir-frys.
Madam BadWolf is quite partial to chowders, mainly of the clam-based variety; on the other hand, I firmly believe that fish comes in two ways, extremely high quality raw, as in sushi, or just out-and-out breaded and deep fried, drenched in lemon juice and slathered in tarter sauce, sided by hush-puppies.
This dish is a bit of a compromise.
As a special serving presentation, one can ladle into oven-safe crocks, add a tiny crouton, top with good cheese, and broil until the cheese melts—a la French onion soup.
From Wikipedia:
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish, corn and clam chowder are popular in North America, especially New England and Atlantic Canada.
Corn Chowder
Equipment
- 1 Soup Pot or Dutch Oven
Ingredients
- 3 slices Thick Cut Bacon Chopped down to 1/2" pieces
- 1 ea Onion Spanish, peeled, diced
- 3 cups Corn Fresh or Frozen
- 2 ea Chipotle Peppers Minced with sauce
- 2 ea Jalapenos Washed, Seeded, Diced
- 3 Cup Broth or Stock Low Sodium, chicken or veggie
- 1 Ea Russet Potato Large Baker, peeled, chopped
- 2 ribs Celery Stalk Washed, chopped
- 2 tbsp Butter If excluding the bacon fat.
- 1 1/2 cup half and half Full Fat Please
- 3 cloves Garlic Peeled, Minced
- 1/2 tsp Salt Kosher, of course
- 3 tsp Corn Starch
- 1 tsp Ground Cumin Optional
- 1 tbsp Chili Powder Optional
- 1 tsp cayenne pepper Optional
Instructions
- In a dutch oven over medium-low heat, render out the bacon, stirring frequently, until it starts to crisp, ~ 10 minutes
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve.
- Pour off all but two tablespoons of fat and return the pot to the heat elevating the heat to medium.
- Add the onions to the pot and cook until softened, approximately 3-4 minutes.
- Add the potato, peppers, and garlic to the onions and cook for an additional minute.
- Add the corn, and sprinkle over with the corn starch.
- Add the salt, and add the additional spices (if using.)
- Stir and cook for ~ 2 minutes
- Slowly add in the broth whilst stirring.
- Stir in the half-and-half, bring to a fast simmer and reduce heat to low.
- Cook for an additional 15 minutes or until the potatoes are soft and the soup has thickened.
- Taste, season well with salt and pepper, and balance the flavor.
- Serve topped with crumpled reserved bacon
Notes
Nutrition
Filed
under: American, Autumn, Soup, Stew, Winter
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