Cozy Corn Chowder...a late summer soup, smooth and luxurious! And, it comes together quickly. It's especially great if you don't know what to make for dinner and you have a couple of potatoes and some corn hanging around. (fresh corn is best but frozen is great too...delish either way!) There are a gazillion recipes for this soup but the one I've settled on now is a lighter version with all the punch of the cream loaded one. The KEY to my soup is OLD BAY seasoning and dried tarragon, a unique flavour combo that is a must in any chowder!
In a soup pot, sauté the in olive oil and butter:
Lots of diced leek or French shallots. If using leek, about 3 stocks, such a mellow flavour!
***a note about leek. I learned about this trick from Cheffy Alvaro when cooking with him in his kitchen. Cut the leek before you wash it. Usually lots of grit and grime in leek and in all its layers, so get a big bowl and throw in the chopped leek, swirl around and drain. Pat dry before you use it.
2-3 stalks of finely diced celery
TASTY TWIST- add chunks of bacon and everyone (non veggies) will love you even more! Sauté the chunks of bacon in the soup pot before any of the veggies. TIP: add a bit water when cooking bacon and it will brown beautifully and never burn. Discard most of the bacon fat but leave a bit in the pot to sauté the veggies. Keep the cooked bacon on the side and put on the soup when serving. YUM!!
Side dish: Honey Cornbread (muffins or loaf) With butter...this is to die for!
Preheat oven to 400 degrees F.
1 cup yellow cornmeal
In
large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In
another bowl, whisk together the whole milk, eggs, butter, and honey. Add the
wet to the dry ingredients and stir until just mixed.
Spray muffin tin and fill the cornbread mixture into each cup. Bake for 15 minutes, or until golden. If using a loaf pan, you will need to bake until the toothpick comes out clean, so check after 15 minutes but will probably need more time.
These are the BEST corn muffins. For a more savoury feel, I also add black pepper and dried thyme, just great!
In a soup pot, sauté the in olive oil and butter:
Lots of diced leek or French shallots. If using leek, about 3 stocks, such a mellow flavour!
***a note about leek. I learned about this trick from Cheffy Alvaro when cooking with him in his kitchen. Cut the leek before you wash it. Usually lots of grit and grime in leek and in all its layers, so get a big bowl and throw in the chopped leek, swirl around and drain. Pat dry before you use it.
2-3 stalks of finely diced celery
( another MUST for the best flavour, and this is true for most soups)
Add small handful of fresh thyme, rosemary if you have it, and 1 clove of crushed garlic.
Sprinkle a heaping tablespoon of flour into the pot and mix for a couple of minutes to cook down. This will help thicken the soup.
Add a healthy splash of white wine to deglaze, and then add 3 cups of milk. ( I have used everything from skim to whole milk, and I like 2% best.) Bring to a boil while stirring and it will thicken nicely. Turn down the heat to simmer and add 2 cups of chicken broth, 2 cups of corn and a couple of small diced potatoes, skin on or off. Let simmer for a while till everything cooks through. This is when you can add a heaping tablespoon of OLD BAY seasoning. Now it's really a chowder!
Once done, you can serve as is or you can add some "velvet". Remove about a cup of soup into a deep bowl and puree with a hand mixer. Once smooth, add this back into the soup pot for a thicker base. Then serve topped with chopped chives.
Add small handful of fresh thyme, rosemary if you have it, and 1 clove of crushed garlic.
Sprinkle a heaping tablespoon of flour into the pot and mix for a couple of minutes to cook down. This will help thicken the soup.
Add a healthy splash of white wine to deglaze, and then add 3 cups of milk. ( I have used everything from skim to whole milk, and I like 2% best.) Bring to a boil while stirring and it will thicken nicely. Turn down the heat to simmer and add 2 cups of chicken broth, 2 cups of corn and a couple of small diced potatoes, skin on or off. Let simmer for a while till everything cooks through. This is when you can add a heaping tablespoon of OLD BAY seasoning. Now it's really a chowder!
Once done, you can serve as is or you can add some "velvet". Remove about a cup of soup into a deep bowl and puree with a hand mixer. Once smooth, add this back into the soup pot for a thicker base. Then serve topped with chopped chives.
TASTY TWIST- add chunks of bacon and everyone (non veggies) will love you even more! Sauté the chunks of bacon in the soup pot before any of the veggies. TIP: add a bit water when cooking bacon and it will brown beautifully and never burn. Discard most of the bacon fat but leave a bit in the pot to sauté the veggies. Keep the cooked bacon on the side and put on the soup when serving. YUM!!
Side dish: Honey Cornbread (muffins or loaf) With butter...this is to die for!
Preheat oven to 400 degrees F.
1 cup yellow cornmeal
1 cup all-purpose flour ( NOT whole wheat...doesn't work here)
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Spray muffin tin and fill the cornbread mixture into each cup. Bake for 15 minutes, or until golden. If using a loaf pan, you will need to bake until the toothpick comes out clean, so check after 15 minutes but will probably need more time.
These are the BEST corn muffins. For a more savoury feel, I also add black pepper and dried thyme, just great!
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