Corn Chowder

@dhouston (417)
United States
January 18, 2007 12:59am CST
If chowder for you means a thick, milky soup containing bacon and potatoes, then corn chowder fits the definition. While my late DH loved clam chowder more than anything else, he loved corn chowder, too. 6 strips thick-cut bacon, chopped* 1 small yellow onion, finely chopped 2 stalks celery from the outside of the bunch, including leaves, very thinly sliced 2 red-skinned potatoes, unpeeled, diced 1 mealy/baking potato, diced 5ml/1 tsp. dry thyme 240ml/1 cup water 1 bay leaf 1 stem rosemary, about 7cm/3" long 6-8 gratings nutmeg 280g/10 oz. frozen or canned yellow corn/maize kernels; use fresh if available 750ml/3 cups milk 125ml/1/2 cup heavy/whipping/double cream Salt and freshly ground black pepper to taste Garnish: Sweet Hungarian (Szeged) or smoked Spanish paprika or Chopped fresh flat-leaf parsley * Do not use maple cured, brown sugar cured or any other kind of sweetened bacoan, as the sweetness will fight with the savoriness of this recipe. Hickory smoked bacon is very good here. Cook the bacon in a heavy-bottomed pot untilit is tender and has released plenty of fat. Add the onion and celery; cook until very tender. Add the potatoes and cook, stirring, 5 minutes. Add the thyme and stir a bit to release the fragrance. Add the water, bay leaf, rosemary and nutmeg. Bring to a boil, then simmer, covered, about 20 minutes, stirring regularly to prevent sticking. Remove and discard bay leaf and rosemary. Add corn and milk and heat until bubbles just form around the edge, stirring to prevent scorching. Simmer 10-15 minutes, stirring often. Remove from heat and stir in cream. Taste and season; keep in mind that some bacon adds salt to the chowder so be careful. Serve garnished to taste. Corn chowder is lovely as part of a soup and salad lunch. At dinner time, it is a good first course. Follow it with broiled chicken thighs accompanied by broccoli and carrots in lemon dressing and cole slaw. For dessert, try diced mangos tossed with pomegranate seeds. Drink either white wine or reisling and seltzer water garnished with lemon slices. Enjoy a cup of expreso at the end.
4 people like this
6 responses
@lifeiseasy (2292)
• United States
4 Mar 07
oh I love corn chowder ...but never order it from a reataurant ...lol i always make my own ... your recipes is very different than mine ... I am sure your would be scrumptious ... I am not a fan of thyme so i will have to use this with out it ...sorry ...will let you knwo how yours tastes ... My daughter works at a fast food restarunt that serves corn on the cob and sometimes she can bring home a dozen left over ears and i will use those and its great too ..
@dhouston (417)
• United States
16 Apr 07
So have you tried it? How was it? Please share your recipe, too.
@ronita34 (3923)
• Canada
18 Jan 07
I haven't ate breakfast yet and you have my guts growling so loud. Especially clamchoder and homemade too boot ... MMMMMMMMMM!!! I will take down this recipe at once!
2 people like this
@sunrisekn (1467)
• United States
18 Jan 07
Yummy!! The cold from just hit us here in South Carolina sounds perfect! Thanks for the recipe. I'm going to try it this weekend.
@resasour (378)
• United States
6 Mar 07
This recipe sounds like it would be really yummy, so I copied it and will give it a try. I will let you know if it's a hit or not. Thanks for bringing it to mylot and sharing with us. I would also be interested in a recipe for lemon dressing if you have one as that sounds like a yummy addition to the broccoli and carrots. Thanks!
@dhouston (417)
• United States
16 Apr 07
One excellent dressing for eggies is 1/4 cup extra virgin olive oil Juice of 1 lemon Salt and freshly ground black pepper to taste Chopped fresh herbs to taste (shallots or chives, summer savory... Whisk together well. Lemon Mayo Put in blender: 1 whole egg and 1 yolk (save white in freezer for another use) Juice of 2 lemons 1 tsp. salt Several frindings white pepper Whiz until thoroughy combined. With blender running, add extra virgin olive oi drop by drop making sure it nemulsifies. Then begin ading n a thin stream, making sure it emulsifies as you go. Depending on weather, altitude and quality of oil, you may use 1-1 1/2 (possibly even 2) cups oil. It's done whe it stops acepting more oil readily and begins tomake a "schhhluppp!" noise. If you likw it runnier, ue the second egg white, too. lemony Hollandaise Put water in the bottom of a double boiler or in a saucepan that you'll put a bowl in the top of. Make sure no water touches the bottom of the bowl or boiler top pan, Melt 1 stick unsalted butter in it (NO margarine!!!) Beat in juice of 1 lemon and a couple drops hot sauce suvh as Tabasco. Whisk in 1/2 tsp. salt and some grindings of white pepper. Beat 2 egg yolks in a bowl (freeze whites for another use). Temper yolk by slowly beating in some of the hot butter mixure. Then slowly whisk into the mixture in the top of the double boiler, Stir with a wooden spoon over simmering water until it is so thick that the spoon leaves a track line in the mixture, Taste and adjust seasoning. Serve over veggies. Let me know if you like any of these and if they have helped you.
@samsonskola (3357)
• United States
18 Jan 07
gosh you've really got me hungry now! thanks for this fantastic sounding recipe..i'll try it soon...
1 person likes this
@dhouston (417)
• United States
18 Jan 07
Let me know how it works out for you.
@kelly60 (4548)
• United States
15 Apr 07
This sounds delicious. My mouth is watering just thinking about it. Thanks for the recipe.