Saturday, August 4, 2012

Corn Chowder

Friday is CSA pick up day.  Once again, Fair Weather Acres did not disappoint, and i came home with a giant muskmelon, a dozen ears of corn, more peppers, giant scallions and more.  

I'm not a huge fan of corn on the cob.  Maybe it's the childhood punishment of having to shuck ear after ear, or the 6+ years of having to pick it out of my braces.  Even if i was, Duncan and i couldn't possibly eat a dozen ears of corn ourselves in just a few days.  The last time we got this much corn, I froze it, so that we could have some ready to go for recipes or a side.

This time, i decided to try my hand at making corn chowder.  It's not something i've made before, but i have enjoyed it.  When Duncan said it was one of his favorites, i decided to go for it.

I decided to start from Corn Chowder with Chilies from The Pioneer Woman.  Her recipe seemed flavorful, easy and i'll admit it, her photography could probably make anything look delicious and amazing.  I wanted to go with more items from my CSA, however, so i made some modifications.

some of my ingredients
  • 6 ears of corn, shucked and cut off the cob 
  • 2 slices of bacon (i tried her trick with just cutting the end and it came out great)
  • 1 onion
  • 1 large scallion (these were giant,you'd probably need several regular sized ones)
  • 2 Tbsp butter
  • 1 green pepper
  • 1 red pepper
  • 1/2 jalapeño pepper
  • 4 cups vegetable stock   You could use chicken stock if that's what you have on hand.
  • 1 1/2 cups heavy cream
  • Salt to taste
  • 3-6 Tbsp corn meal
  • 1/4-1/2 cup water
Over medium heat, place the bacon in a pot or dutch oven (yay i got to use mine!) and let it cook down so the fat starts to be released.  

Add the onion and scallion, stirring occasionally until the onion starts to become transparent.  (You could also add the peppers at this step if you wanted them to be more cooked in the final product).

Add the butter to the pot and allow to melt.

Add the corn and stir.  I added the peppers at this point as well, and they stayed fairly crisp in the chowder.  Allow to cook for a few minutes, so things start to get bright, stirring frequently.

Add the vegetable stock and cream.  If your vegetable stock is dark, don't panic, the cream will lighten up the color.    

Bring to a boil over medium high heat.

In a separate bowl, mix the corn meal and water, starting with 3 Tbsp of corn meal and 1/4 cup water.  Add to the pot, and allow to simmer for 15 minutes.  

If the chowder is not thick enough, mix the remaining corn meal and water and add to the pot, simmer for another 10 minutes (approximately).  

veggies before adding stock and cream

We ate this with a sweet sausage and bread.  It was good enough Duncan told me to keep the recipe, which may be a first.  

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