As I mentioned earlier,
my dad has been eating his weight in fresh corn this summer, buying it up at
every sale (and there are a lot of them), and sharing it with me. I've fixed it
in many ways, but now, with fall approaching, I've started to make chowder. This chowder is a snap to make, and is so rich and delicious that
you’ll want to have it all of the time.
Bacon and Corn Chowder
5 slices bacon, cut into pieces (reserve some for garnish)
1 cup diced yellow onion
2 large carrots, diced
1 celery rib, diced
1/2 cup diced Melissa's Fire Roasted Sweet Red Bell Peppers
6 Melissa's Baby Dutch Yellow Potatoes, quartered
2-1/2 cups corn broth*
1/4 teaspoon dried thyme
3-4 ears corn, stripped of kernels, cobs reserved
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
* Make corn stock by using your stripped-of-kernels corn cobs and 3 cups water. Add a rib of celery, a couple of scallions, and half of a carrot, and cook for 20 minutes to reduce to 2-1/2 cups. If you prefer not to do this (although I do encourage it, and it is so easy), you may substitute chicken or vegetable stock.
Cook bacon in a large pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Into the pot vacated by the bacon place onion, carrots, and celery, and cook, stirring frequently until onion is softened, 8 to 10 minutes.
Add potatoes, broth, and thyme, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn, roasted red peppers, and cream, and simmer, uncovered, 10 more minutes. Season with salt and pepper, then stir in bacon.
5 slices bacon, cut into pieces (reserve some for garnish)
1 cup diced yellow onion
2 large carrots, diced
1 celery rib, diced
1/2 cup diced Melissa's Fire Roasted Sweet Red Bell Peppers
6 Melissa's Baby Dutch Yellow Potatoes, quartered
2-1/2 cups corn broth*
1/4 teaspoon dried thyme
3-4 ears corn, stripped of kernels, cobs reserved
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
* Make corn stock by using your stripped-of-kernels corn cobs and 3 cups water. Add a rib of celery, a couple of scallions, and half of a carrot, and cook for 20 minutes to reduce to 2-1/2 cups. If you prefer not to do this (although I do encourage it, and it is so easy), you may substitute chicken or vegetable stock.
Cook bacon in a large pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Into the pot vacated by the bacon place onion, carrots, and celery, and cook, stirring frequently until onion is softened, 8 to 10 minutes.
Add potatoes, broth, and thyme, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn, roasted red peppers, and cream, and simmer, uncovered, 10 more minutes. Season with salt and pepper, then stir in bacon.
Garnish with crumbled bacon, some kernels of corn, and chopped chives.
This post is linked to: Over
the Moon, Dishing It
& Digging It, Art of Homemaking, Amaze
Me Monday, Busy Mondays, Inspiration
Monday, Cooking & Crafting with J&J,,
Inspire
Me Tuesday, Tuesdays At Our Home, Two Cup
Tuesday, Share Your Style, Full
Plate Thursday, Coffee and Conversation, and Foodie
Friday & Everything Else
