chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, August 20, 2015

Corn Chowder

I am somewhat obsessed with corn chowder. It has about all my favorite things in it: corn, potatoes, bell peppers and bacon. I saw a recipe that started out by making a corn infused stock on Spoon Fork Bacon.  I used the infused stock from the recipe, but not much else.  I simplified things a bit so that Miss F could help me make it.  She is an excellent corn shucker, except that it always ends up in corn silks in every nook and cranny of the kitchen.  I loved this soup.   This may be my new go to corn chowder, I am not sure I will make it again without making a corn stock.  It was so incredibly simple, but added so much sweet corn flavor to the soup.
Corn Chowder

3 ears corn, kernels removed from cob
4 cups chicken stock
2 cups water
4 slices bacon, diced
½ medium yellow onion, diced
1 garlic clove, minced
1 poblano pepper, diced
1 red bell pepper, diced
3 red potatoes, diced
¼ cup all purpose flour
1 teaspoon oregano
1 teaspoon salt
½ cup heavy cream

Place ½ of the corn plus the cobs in a pot with the chicken stock and water. Bring to a boil, reduce heat to low and simmer for 40 minutes. Remove the cobs from the pot and discard. Puree the corn and stock, set aside.

In a large pot, sauté the bacon until crisp, about 5 minutes. Remove from the pan and drain on paper towels. Drain all but 1 tablespoon of the grease from the pan. Add the onion, garlic, poblano, bell pepper, potatoes and remaining corn to the pan. Saute for 5 to 7 minutes, until the vegetables begin to soften. Add the flour and stir, sautéing for 3 minutes more. Add the stock to the pan, stirring constantly and simmer for 5 minute to thicken. Stir in the oregano, salt and cream. Simmer for 5 minutes more , serve.
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