Post by wilderness on Sept 18, 2018 9:04:53 GMT -5
My Corn Chowder with Bacon-Birdy
Servings: 3
Note: If you double the recipe, a drained can of diced potatoes can be used as a shortcut.
1/4 lb. bacon, diced (or sausage or ham)
1/4 cup chopped onion
1/4 cup chopped celery
1 Tbs flour
2 cups milk (I use 1%)
8 oz. can creamed corn
1 ear fresh (or about 1 cup drained frozen or canned) corn, optional (but very good)
1/2 lb. cooked potatoes, diced (I use baby red new potatoes and leave on the skin)
1/4 tsp salt
Grind of pepper
Snipped parsley, paprika
If using fresh corn, cut the kernels from the ear and scrape whatever milk is left on the cob using the blunt edge of a knife. (I don’t precook fresh corn because I like the texture of the tender kernels barely cooked in the soup. If your corn is older or if you’re using frozen, sauté the corn with the vegetables.)
In a 2-3 quart saucepan, fry bacon (or sausage crumbles) until crisp and remove. (If using ham, brown lightly in oil or 50/50 oil and butter.) Keep 1 1/2 tbsp. fat in pan. Add onion and celery—cook and stir until tender.
Remove from heat. Blend in flour. Cook over low heat stirring until mixture is bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in corn, potatoes, salt and pepper. Heat thoroughly. Add bacon (or ham or sausage). Garnish with parsley and paprika.
Servings: 3
Note: If you double the recipe, a drained can of diced potatoes can be used as a shortcut.
1/4 lb. bacon, diced (or sausage or ham)
1/4 cup chopped onion
1/4 cup chopped celery
1 Tbs flour
2 cups milk (I use 1%)
8 oz. can creamed corn
1 ear fresh (or about 1 cup drained frozen or canned) corn, optional (but very good)
1/2 lb. cooked potatoes, diced (I use baby red new potatoes and leave on the skin)
1/4 tsp salt
Grind of pepper
Snipped parsley, paprika
If using fresh corn, cut the kernels from the ear and scrape whatever milk is left on the cob using the blunt edge of a knife. (I don’t precook fresh corn because I like the texture of the tender kernels barely cooked in the soup. If your corn is older or if you’re using frozen, sauté the corn with the vegetables.)
In a 2-3 quart saucepan, fry bacon (or sausage crumbles) until crisp and remove. (If using ham, brown lightly in oil or 50/50 oil and butter.) Keep 1 1/2 tbsp. fat in pan. Add onion and celery—cook and stir until tender.
Remove from heat. Blend in flour. Cook over low heat stirring until mixture is bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in corn, potatoes, salt and pepper. Heat thoroughly. Add bacon (or ham or sausage). Garnish with parsley and paprika.
