Wednesday, March 6, 2013

Culinary Adventures: Corms Chowder

image via MemeCenter
Snowy days call for a nice big pot of hot soup.  Also bacon.  Better yet- a soup with bacon.

I made this chowder last week from a recipe I found on Food Network, and it is a little different than other corn chowders I've eaten.  Corn chowder tends to be really thick and creamy, but this is more the consistency of a clam chowder- but Emeril calls it a "Pennsylvania Dutch Corn Chowder" so maybe it's supposed to be this thin.  Or I just used way too much chicken broth.  Either way, it's delicious, and I highly recommend it.

Corm Chowder
Adapted from Emeril Lagasse

-4 cups frozen corn
-1/2 of a 1lb package of bacon, diced
-2 medium yellow onions, diced
-1 tsp celery salt
-1/2 tsp chili powder
-2 garlic cloves, minced
-1 bay leaf
-2 russet potatoes, peeled and diced
-8 C chicken stock (or less, if you want it thicker)
-1 C milk
-1 C heavy cream
-salt & pepper to taste
-3 green onions, sliced

-Cook the diced bacon in a dutch oven until crispy.  Your face should look like this when it's done.

-Add the onions, celery salt, and chili powder

-Once the onions are soft and translucent (about 4 minutes later), add the garlic

-Stir it in so it starts to smell good (about 30 seconds)...

-Add the bay leaf and the potatoes...

-...aaaaaaand the corms.  Erm, corn.

-Add the chicken stock

-Bring to a boil.  Reduce to a simmer, stirring occasionally, until the potatoes are tender (20 to 25 minutes)

-Remove the bay leaf

-Add the milk and cream and simmer for another 5 minutes.  Remove from heat and season with salt and pepper to taste

-Ladle into bowls and top with the diced green onions.  Serve with toast or biscuits for extra yum

So what do you think- do you prefer a thick chowder or a thinner, soup-ier chowder like this?

Much love,
The Geeks

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