Fresh corn is best for this creamy chowder with potatoes, but frozen corn will work. The soup gets flavor from salt pork, but you may substitute bacon. For extra protein, add cooked chicken chunks at the end and warm through.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 4 ounces salt pork
- 1 medium onion
- 2 cups 1/4-inch potato chunks
- 2 cups combination chicken broth and water
- Salt and freshly ground pepper
- 2 cups scraped corn (see below)
- 1 cup corn kernels
- 1/2 cup heavy cream
Preparation:
Remove rind and cut salt pork into "logs" 2 inches long by 1-1/4 inches thick. Blanch in boiling water for 5 minutes. Drain, pat dry, and cut into 1/4-inch cubes. Saute in a large saucepan over medium heat until crisp; remove, and drain all but 3 tablespoons fat.
Chop onion and cook in fat until softened and golden. Add potatoes, broth, and water, 1 teaspoon salt, and scraped corn. Bring to a boil, lower heat, and cook, partially covered, until potatoes are tender.
Stir in corn kernels and cook 5 minutes longer. Add heavy cream; cook until heated through. Season with salt, pepper, and the porkbits if you like.
Yield: 4 to 6 servings
Options:
• For a smoother texture, puree corn.
• Add cooked chicken pieces.
• Substitute fish stock, and add pieces of cod or bass 8 to 10 minutes before serving.
For Cut Kernels: Starting at the tip of the ear, run a sharp knife straight down to the stem, leaving 1/8-1/4 inch of pulp behind on the cob. (This prevents you from inadvertently cutting off the tough cob fibers.)
For Scraped Kernels: Run a knife down the center of a row of kernels, slicing right down to the end of the ear. Continue until all the rows have been prepared. Place the corn over a bowl. Then, using the back of the knife, push or "scrape" down on the kernels: the flesh and "milk" will spurt out. Go back and forth, up and down the ear until it's finished. For large amounts of corn, invest in a corn scraper.
Recipe Source: The Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)
Reprinted with permission.
Chop onion and cook in fat until softened and golden. Add potatoes, broth, and water, 1 teaspoon salt, and scraped corn. Bring to a boil, lower heat, and cook, partially covered, until potatoes are tender.
Stir in corn kernels and cook 5 minutes longer. Add heavy cream; cook until heated through. Season with salt, pepper, and the porkbits if you like.
Yield: 4 to 6 servings
Options:
• For a smoother texture, puree corn.
• Add cooked chicken pieces.
• Substitute fish stock, and add pieces of cod or bass 8 to 10 minutes before serving.
For Cut Kernels: Starting at the tip of the ear, run a sharp knife straight down to the stem, leaving 1/8-1/4 inch of pulp behind on the cob. (This prevents you from inadvertently cutting off the tough cob fibers.)
For Scraped Kernels: Run a knife down the center of a row of kernels, slicing right down to the end of the ear. Continue until all the rows have been prepared. Place the corn over a bowl. Then, using the back of the knife, push or "scrape" down on the kernels: the flesh and "milk" will spurt out. Go back and forth, up and down the ear until it's finished. For large amounts of corn, invest in a corn scraper.
Recipe Source: The Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)
Reprinted with permission.
