Friday, February 15, 2008

C is for Chowder

Mmmm, corn chowder.

Recipe adapted from Real Simple

6 slices of thick cut bacon
1 large yellow onion
3 cloves of garlic, minced
1/2 tsp of salt
1/4 tsp of black pepper
1/2 tsp of paprika
dash of cayenne pepper (according to how hot you like it)
20 oz frozen corn
3 cups chicken broth
1 cup milk (whole or 2%)
salt and pepper to taste
sliced scallions for garnish

In a 5 qt casserole, fry the bacon. Chop/crumble the bacon and put aside.

Pour off the fat and add back 1 1/2 tablespoons. Do not wipe out pot! Add onions and cook over medium heat until soft. Add the garlic, paprika, salt, pepper, and cayenne and cook for another couple of minutes, stirring often. Add corn (still frozen is fine) and cook for another couple of minutes. Add broth and milk and bring to a boil. Reduce heat and simmer for 15 minutes with the lid off the pan.

If you have a stick blender, use this to puree the soup to your desired consistency. I like it fairly smooth will small bits of corn. You can leave it pretty chunky, or puree it to be totally smooth. If you don't have a stick blender, let the soup cool until it's just warm and then process in batches in the blender. DO NOT put hot liquids in your blender as the top may come off and spatter your kitchen with chowder.

Serve topped with bacon and scallions. You'll notice there are no scallions in my picture because the scallions at the store were all pretty nasty looking.

This soup freezes well. I usually put a little baggie of crumbled bacon in the freezer along with the soup.