Summer corn |
Spicy Corn Chowder
4 Pieces of Bacon
6 Ears of Corn
2 Cups (265 g) of Diced Sweet Onions
2 Ribs of Celery, Diced
2 Hot Peppers, Diced
3 Cloves of Garlic, Thinly Sliced
5 Small Potatoes (Approximately 1 lb/453 g), Diced
3 1/2 Cups (840 ml) of Milk (I used 2%)
32oz (946 ml) of Chicken Broth
2 Sprigs of Thyme
Salt and Pepper, to Taste
Cut the bacon into 1 inch (2.5 cm) pieces and place in a soup pot over low heat. While bacon is slowly cooking (it will take about 10-15 minutes), cut the kernels off of the cob (and reserve both the cobs and the corn), dice the the onions, celery, and peppers, and slice the garlic.
Sautéing veggies |
Taste the chowder and add slat and pepper, to taste. Increase heat and bring to a boil.
Everything in the soup, now it is time for a simmer |
To purée or not to purée? All of the recipes I have read instruct the cook to purée part or all of the chowder at this point. I did not do this. I like a really chunky chowder, one where I am wondering whether to use a fork or a spoon. The problem with not blending part of the chowder is a thin chowder. I did slight mash some of the potatoes with a fork. Does that count? Seriously, if you want a thick chowder you do need to purée about a third of the solids.
The finished chowder. I ate several bowls. |
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