Tuesday, July 13, 2021

Corn Chowder

 

This chowder is so good.


My last minute cell phone photo with bad lighting does not do it justice.

Here is the link to the original recipe.

https://natashaskitchen.com/corn-chowder-recipe/








For the Corn Stock:

For the Corn Chowder:

  • 4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock
  • 4 oz (4 slices) bacon, chopped
  • 1 large onion finely diced (1 1/2 cup)
  • 1 large carrot cut into 1/4" dice (1 cup)
  • 3 stalks celery finely diced (1 cup)
  • 1 lb Yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
  • 2-3 tsp sea salt or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper or to taste
  • 2 Tbsp Chives chopped, to garnish

How to Make Corn Stock:

  1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  

  2. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

How to Make Corn Chowder:

  1. Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

  2. In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).

  3. Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

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