Thursday, September 24, 2015


Corn Chowder
1 cob of fresh corn (approx. 1 cup)
2 ounces of bacon, cut into 1/3 inch diced pieces
1 Tbs. unsalted butter
½ medium onion, cut into ½ inch diced pieces
¼ large red bell pepper, cut into ½ inch diced pieces
1 sprig of fresh parsley chipped (or substitute with kale)
¼ tsp. ground cumin
1/8 tsp turmeric
¼ lb Yukon gold potato, peeled and cut in to ½ inch diced pieces
¼ lb Carrots, peeled and cut into ½ inch diced pieces
1 ½ cups soup stock
Kosher salt
Fresh ground black pepper
1 tsp. cornstarch dissolved in 1 Tbs water
½ cup heavy cream
1 Tbs. minced fresh chives or 2 Tbs. thinly sliced scallions
Husk the corn. Carefully remove most of the silk by hand then rub the ears with a towel to remove any remaining silk. Cut the kernels from the cob and place in a bowl.
Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
Heat a 3 – 4 quart heavy pot over low heat and add the diced bacon.
Once the bacon is cooked to your taste, pour off all but one tablespoon of the fat.
Add the butter, onion, bell pepper, parsley (or kale), cumin and turmeric and sauté, stirring occasionally with a wooden spoon for about 8 minutes or until the onion and pepper are tender but not browned. Add the corn kernels, potatoes and stock, turn up heat, cover and boil vigorously for about 10 minutes. Some of the potatoes will break up but most will retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper. Stir the cornstarch mixture and slowly pour it in to the pot, stirring constantly. Once the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
When ready to serve, reheat the chowder over low heat but don’t let it come to a boil.
Ladle into cups or bowls and sprinkle with chopped chives; enjoy!!
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