corn chowder
recipe by chef erin eastland
photos by amy sheridan
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6 ears corn, kernels cut off and cobs reserved
1 cup diced red bell pepper
1 cup diced onion
½ cup diced bacon
1 1/2 cups baby potatoes, cut in half
1 cup heavy cream
2 peperoncini
2-3 TBS cornstarch
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In a medium stock pot place cobs and cover with water, you will need at least 10 cups. Bring to a boil and cook on high for 30 minutes. Stock should reduce to about 8 cups and have a good corn flavor. Discard cobs.
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In another medium stock pot crisp bacon in a little oil. Remove the bacon and reserve for garnish (try not to eat it all while cooking). Add onion and red pepper and sweat in bacon fat till soft. Add ½ the corn. Take 1 cup of the corn stock and put in a blender with the other ½ of the corn and blend till smooth. Add blended corn to vegetables with the rest of the stock and cream. Bring to a boil then simmer for 1 hr, adding the potatoes after 30 minutes. Make a slurry by whisking 3 TBS cornstarch with 1/3 cup COLD water until smooth and add a little at a time to soup until desired consistency, you may need to add more if you like a thick chowder. Soup must come to a boil for a couple minutes before it will thicken so add and boil, add and boil until you get the chowder you like. Season with peperoncini and salt, garnish with crispy bacon.
corn chowder
recipe by chef erin eastland
photos by amy sheridan
.
6 ears corn, kernels cut off and cobs reserved
1 cup diced red bell pepper
1 cup diced onion
½ cup diced bacon
1 1/2 cups baby potatoes, cut in half
1 cup heavy cream
2-3 TBS cornstarch
.
In a medium stock pot place cobs and cover with water, you will need at least 10 cups. Bring to a boil and cook on high for 30 minutes. Stock should reduce to about 8 cups and have a good corn flavor. Discard cobs.
.
In another medium stock pot crisp bacon in a little oil. Remove the bacon and reserve for garnish (try not to eat it all while cooking). Add onion and red pepper and sweat in bacon fat till soft. Add ½ the corn. Take 1 cup of the corn stock and put in a blender with the other ½ of the corn and blend till smooth. Add blended corn to vegetables with the rest of the stock and cream. Bring to a boil then simmer for 1 hr, adding the potatoes after 30 minutes. Make a slurry by whisking 3 TBS cornstarch with 1/3 cup COLD water until smooth and add a little at a time to soup until desired consistency, you may need to add more if you like a thick chowder. Soup must come to a boil for a couple minutes before it will thicken so add and boil, add and boil until you get the chowder you like. Season with peperoncini and salt, garnish with crispy bacon.
