Monday, April 18, 2011
I've seen the first corns showing up and I thought about this recipe that we love. For those kind of chili nights, this is a great option!
4 cups of fresh corn kernels
1 Tbspn. Olive Oil
1/2 pound good bacon, diced
2 cups cubed Yukon Gold Potatoes (I love the mini ones)
1 1/2 cup chopped sweet onion
2 cups diced celery
Salt & Pepper to taste
1 quart chicken stock (homemade preferably)
1/4 dry white wine
1/4 cup heavy whip cream
Cut the corn kernels from the cobs and set aside. (You can totally make it with frozen corn if you want)
In a big pot (dutch oven), heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove from the pot and reserve. Add the potatoes, onions, celery, corn kernels, salt and pepper and saute for about 5 minutes. Add the chicken stock. Simmer over low heat for 15 to 20 minutes, until the potatoes are tender. If it looks too thick, you can add some extra chicken stock/water. Add the wine, heavy cream and check for seasoning.
* If you want a creamier consistency you can transfer 1/3 of the chowder to a blender/food processor and make it into a paste. Transfer back to the pot with the rest of the chowder and let it simmer for 5 minutes more.
Serve with the bacon on top.