Sunday, August 26, 2012
I'm always looking for new corn chowder recipes. I have at least 1/2 dozen, but I think this chowder can always be improved upon. My newest issue of Cuisine at Home had a recipe that allowed you to make use of the season's freshest sweet corn, right off the cob. This was delicious, and you really do get a surprising amount of depth from just 20 minutes of simmering. I'll keep this one in the files for sure.
4 strips thick-sliced bacon, diced
1 cup diced onion
2 tbs minced garlic
1/3 cup AP flour
3 cups half-n-half
2 cups chicken broth (I used my homemade!!)
5 ears fresh corn, shucked (about 4 cups kernels, plus corn milk and cobs)
2 cups diced red bell pepper (I didn't have red, but I had purple and green)
Salt and black pepper to taste
Sliced scallions (optional)
1. Cook bacon in a large pot until crisp. Transfer bacon to a paper-towel-lined plate; reserve drippings.
2. Saute onion and garlic in 3 tbs drippings in same pot over high heat until softened, 2-3 minutes. Stir in flour and cook 2-3 minutes.
3. Whisk half-n-half and broth into flour mixture.
4. Add corn (kernels, milk and cobs) and bell pepper. Bring chowder to a boil over high heat; reduce heat and bring to a low boil. Cook chowder until peppers are tender, about 20 minutes; remove cobs and discard. Season chowder with salt and black pepper. And because EVERYTHING tastes better with a little Worcestershire sauce, I put about 2 tsp. in my chowder. Garnish each serving with bacon and scallions.