On a cool fall-ish day I like to make soup. I love most soups, stews and chilli; however, clam chowder is my favourite with corn chowder as close second.
Most Maritimers have a favourite chowder recipe that they can make with their eyes closed. Not a recipe that is written down, one that is cooked from memory - the taste from family gatherings. Mine is a clam chowder cooked over a campfire on the beach, with just dug clams...
Since I didn't have any clams I made corn chowder.
Caramelized Corn Chowder
6 slices bacon, diced
3 scallions (green onions), sliced (reserve a bit of the green top for garnish)
2 cloves garlic, chopped
900ml chicken broth
750gm frozen Peaches & Cream corn or if you can get fresh corn about 4-5 ears
284ml can of creamed corn* (optional if you are using fresh corn)
4 large PEI potatoes, cubed
1 cup 18% milk fat cream or 1 cup homogenized milk
red pepper flakes to taste
1 tbsp butter (optional)
fresh ground black pepper
In a large pot, add the chicken stock and the potatoes; simmer until the potatoes are tender about 10 minutes. Use an emersion blender to purée some of the cooked potatoes in the pot; purée just enough to thicken the soup; you still want to see most of the potatoes cubes.
In a large sauté pan, cook the bacon until crispy, remove the bacon from the pan and drain on kitchen paper.
Drain most of the bacon fat from the sauté pan, leaving about 1 tbsp.
In the sauté pan, add the butter (optional), heat the butter and the remaining bacon fat, until bubbling gently.
Add the corn to the sauté pan, sauté the corn until it is well caramelized, about 5 minutes.
Add the onions, garlic, and red pepper flakes to the corn; sauté until the onions are tender about 1 minute.
Add the cooked corn mixture to the chicken stock and the potatoes mixture.
Add the cooked bacon, reserve a bit for garnish.
Add the creamed corn, and cream.
Season soup with fresh ground black pepper.
Simmer the soup allowing the flavours to blend about ½ hour.
To serve top with the reserved bacon and scallion.
*Note: The creamed corn not only helps thicken the chowder it also adds flavour; a sweet flavour similar to that of the corn milk you scrap from the cob, after the corn kernels are cut from the cob.
This is a lovely rich, flavourful, thick chowder.
Serve with Firefly’s Blue Ribbon Biscuits. As I've mentioned a few times, this is my favourite biscuit recipe. I follow her recipe except I sometimes substitute 2/3 cup of plain yogurt + 2 tbsp of milk for the buttermilk she uses in her recipe.
Making my own sunshine on the East Coast.Re-post from May 2008.