I have been spending all week working on taking my blog more seriously by writing a business plan! It has been incredibly time consuming, but it has given me a clear path to achieving my goals. In the months to come there will be a lot of changes around here, so look forward to that!
On to my recipe! This week corn was on sale at Kroger and I bought a whole bunch to make corn chowder with. It isn't quite corn season in a lot of places, but further south where it is warmer, it is grown and shipped up here.
The secret to good corn chowder is cob broth! You make cob broth by removing the corn kernels from the cob, then boiling the left over cobs in salty water. This leeches the flavor and starches from the corn into the water, creating creamy cob broth! This broth, coupled with an immersion blender lends flavor and texture to the chowder without the need to add cream, corn starch, or using a roux (flour and butter), making it a much healthier option!
2 and 2/3 Cup of Chicken Stock
2 Cloves of Garlic, Chopped
Handful of Parsley, Chopped
An Immersion Blender (or a regular blender or a food processor)
Sharp Knives (Serrated and Chefs)
1. Remove the ears and silk of the corn then rinse the corn.
2. Using a sharp, serrated knife slowly cut all of the kernels off of the cobs, save the cobs.
3. Put the cobs in a large pot, cover them with water and then sprinkle a tablespoon of salt over top. Bring the pot to a boil, cover and lower to a simmer for at least 30-60 minutes. When your done, toss the cobs, and save the water in a container. Put the pot back on the stove.
4. Chop the bacon, Onion, Garlic, and Parsley.
5. Render the bacon in your pot, remove when crispy to a towel lined plate.
6. Add the onion to the bacon fat with a small pinch of salt, cook until softened.
7. Add the garlic and cook for 1 minute while stirring.
8. Add the corn kernels and a small pinch of salt and cook for 3 minutes over high while stirring.
9. Add 2 2/3 cup of chicken stock.
10. Add enough cob broth to cover the ingredients.
11. Bring to a boil, lower to a simmer, cover and cook for 30 minutes.
12. Remove 3 cups of the soup and blend with an immersion blender until smooth, add it back to the pot. Remember to keep the blender IMMERSED or else you will get splattered hot corn chowder.
13. Now turn the heat all the way up, and allow the soup to boil and reduce. This means that the water in the pot will turn into vapor, thickening the soup. This will take about 30-40 minutes. Stir the soup occasionally while it reduces and pull it off when it is thick and creamy, not watery.
14. Add 1/2 of the bacon back to the pot along with a tablespoon of chopped parsley, then stir. Season with salt and pepper to taste. (This is the step if you don't care about calories that you can add some cream!)
15. Serve hot, garnishing with parsley and bacon.
There you go, that is how you make a simple and delicious corn chowder! Cooking this chowder using bacon fats allows the smokey flavor to permeate throughout the chowder. The sweet corn and the smokey bacon really make this so yummy and a recipe you need to have in your back pocket for summer picnics, in-law dinner parties, and weekday nights!
Let me know if the comments below if you think bacon and corn is an amazing combinations or if you need any help with the recipe! Thanks for stopping by today, and remember to connect with me on social media!
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