One of my favorite soups is corn chowder. Like most things I love in life it’s not the most health conscious but with the rainy weather and cozy Christmas tunes playing I decided that this was a perfect Sunday meal. I found the recipe in my Martha Stewart New Classics cookbook, it was first thing I have made from it and it wasn’t bad; I may even eat it as leftovers (now, you know it has to be good for me to do this!). I paired the chowder with a mixed greens salad and cheddar garlic biscuits. Yummy!
The recipe is as follows:
(Martha Stewart New Classics Cookbook, page 123)
4 ounces Bacon (about 5 or 6 slices) cut into 1/2 inch pieces
1 medium onion, cut into 1/2-inch cubes
1 large carrot, cut into 1/2-inch cubes
2 celery stalks, cut into 1/2-inch cubes
1 fresh small poblano chile, seeded and cut into 1/4-inch dice
course salt
1/2 teaspoon cumin (After eating this I would have added 1 teaspoon)
Freshly ground pepper
Pinch of cayenne
1 cup dry white wine (not necessary, I added it but I would omit next time)
1 pound Yukon Gold potatoes, peeled and cit into 1/2-inch cubes
5 cups homemade or low-sodium store bought chicken or vegetable stock
3 cups fresh corn kernels (I used frozen sweet corn)
1 cup heavy cream
1/4 cup chopped cilantro, plus more for garnish (I only garnished with cilantro)
Hot sauce, such as Tabasco
1). Heat a large dry pot over medium heat. Add the bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
2). Add the onion to the pot; cook until just softened, about 4 minutes. Add the carrot, celery, and poblano; cook until the vegetables are just tender, about 5 minutes. Stir in 1 teaspoon of salt, the cumin, 1/4 teaspoon pepper and the cayenne. Raise the heat to high; add the wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add the potatoes and stock; bring to a boil. Reduce heat to a medium-low; gently simmer until all the vegetables are tender, about 20 minutes.
3). Stir in the corn and cream; cook until the corn is tender (do not let cream boil), about 5 minutes more. Stir in the 1/4 cup cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces, add hot sauce, if desired.
**I only added 4 cups of stock and found that the chowder was too thin for my liking. I added corn starch until I got the thickness I desired.
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