Sunday, October 7, 2012

Say Chowdah!

We are in the full swing of cool weather cookin' over at our house, how about yourself? Last week we treated ourselves to corn chowder - also a nice excuse to use our new le creuset 5 quart pan.

The recipe is from Joy of Cooking - very few tweaks to the recipe needed, apart from the use of corn husks to add to the flavor. We had bought ears of corn with the intention on making the chowder the next night. Life - and possibly Chipotle - got in the way, so by the time we were ready to get in the kitchen our corn had gone bad. Frozen corn from the corner Walgreens replaced our fresh ears of corn, and with it the step of soaking the shorn cobs.

Corn Chowder
6 cups
from Joy of Cooking
4 slices bacon, chopped
1 small onion, chopped
2 medium celery ribs, diced
6 small ears corn
4 1/2 cups milk
2 medium potatoes, diced
1 1/2 tsp salt
1/2 tsp pepper
1 Tbs butter

Cook bacon in a soup pot over medium-low heat. Leave the bacon in the pan and scoop out most of the fat. Add onion and celery, stirring until tender and slightly browned, 10-15 minutes.
Remove kernals from corn and set aside. Add the cobs to the pot along with the milk and diced potatoes. Bring the milk almost to a boil, reduce to a simmer covered until potatoes are tender.  We picked up a package of fingerling potatoes including some purple beauties that were gorgeous on the inside (too strong a feeling for potatoes?).

Remove cobs and add kernals with salt and pepper. Simmer until corn is tender, about 5 minutes. Remove from heat. Remove 1 1/2 cups of the solids from the soup and puree. Return to soup with 1 Tbs butter. Melt butter, stir and serve.
We had some leftover cilantro from a previous recipe so the chowder earned itself a garnish.

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