In keeping with the Good Food Philosophy, a simple approach to gourmet cooking, this recipe is best when fresh, local produce is used. Look for fresh potatoes and corn, harvested in the fall and at their best. Visit a local farmer’s market to get the good stuff in season, and try to find fresh onions and garlic while you’re at it. If fresh corn isn’t available, flash frozen corn kernels are a decent substitute.
Make extra; this chowder is even better the next day and will last in the fridge for about 5 days if cooled down and then covered properly. This recipes makes 10-12 servings.
Tools
An immersion or stick blender is helpful, though a regular blender will do the job.
Chowder Ingredients
- 3 slices Bacon
- ½ med. Onion, small dice
- 2 cloves Garlic, peeled and minced
- 2 cups Vegetable broth or Fish Stock
- 2 cans Evaporated milk
- ½ cup Heavy cream
- 6 med. Russet potatoes
- ½ tsp. Thyme leaves, fresh
- 1-5 shakes Tabasco or Tapatio pepper sauce
- 1 cup Fresh Corn kernels
- 1 tsp. Kosher or sea salt
- 1 tsp. Fresh ground black pepper
Chowder Instructions
- Saute the bacon in a large heavy bottomed stock pot over medium heat, until the bacon is very crispy and all of the fat has been rendered.
- Remove the cooked bacon, and set aside.
- Sweat the onion in the bacon fat over low heat for a few minutes until translucent.
- Add the garlic and cook for a couple more minutes, but don’t let the garlic brown as it will get a bitter taste.
- Add the broth/stock, evaporated milk and heavy cream and let simmer over medium heat. Meanwhile, peel and medium dice the potatoes and add them to the pot along with the thyme and Tabasco.
- Bring to a simmer, and continue to simmer for 20 minutes or until the potatoes are tender and the potato starch has begun to thicken the soup.
- Use the stick blender to partially blend the soup. This will give it a lovely texture. If using a traditional blender, simply pour about half the soup into the blender and pulse for about one minute, and then briskly whisk the blended portion back into the remaining soup in the pot.
- Add the corn, then adjust the consistency with water, if necessary – consistency should be slightly thicker than heavy cream.
- Season to taste – remember that potatoes and cream are bland on their own, so be sure to add enough salt. The Tabasco flavor should be prominent but not overpowering. Add more if you like a kick.
- Dish the soup into serving bowls and garnish each bowl with two or three shrimp (recipe follows).
Shrimp Instructions
- ¼ stick Butter
- ½ lb. Raw shrimp, peeled, deveined and thawed
- In a large non-stick sauté pan, melt the butter over medium heat.
- Place the shrimp on paper towels to soak up excess moisture.
- Add the shrimp to the butter and sauté just until pink.
To make a lovely Vegetarian Corn Chowder, substitute 2 tb olive oil for the rendered bacon and omit the shrimp.
Laura Jennings - Ok, here goes. About me, I am definitely a foodie - I graduated from the Scottsdale Culinary Institute in 2001 and I worked at some ...
