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24 June 2013 @ 01:00 am
Meat Extension Monday – Corn Chowder  
Summer is here, which means sweet corn season is just around the corner. Yipee! Boiled, baked or fire roasted, fresh corn is yummy and awesome. Honestly I can eat it until I get a belly ache but after a while even I get tired of summer corn.
This recipe was designed as way to use up that “extra corn” we gardeners and farmer’s market denizens see every summer. Few things taste better after a busy day out than a nice warm bowl of corn chowder and like most soups this one is frugal to the hilt costing perhaps $15 for enough to satisfy your hungry horde. Best of all as it depends on pureeing and a long cooking time rather than a lot of dairy and a cream sauce this chowder is both filling and low in fat.


Corn Chowder                                                                             Feeds 10 - 12

COMPONENTS
4-6 ears of sweet corn, raw or cooked

1c ham, diced
2 medium boiling potatoes (red), diced
2 medium baking potatoes (brown), diced
2 large carrots, diced
1 small onion, diced
6 cloves of garlic, sliced

1 small jalapeño, seeded and diced
2 cubes Green Garlic Paste
1t cumin, ground

1T black pepper, ground
1t salt
2-3c H2O

1c green beans, chopped
1/2c of half-n-half or 1c whole milk

TOOLSET
Crock pot or slow cooker
Cutting board and knife
Measuring cups & spoons
Large serving spoon or ladle
Mortar and pestle for grinding spices (optional)

Food processor or blender
Gloves for handling fresh chilies

PROCEDURE


  • Assemble all the components and set up your crock pot in a spot suitable for long term cooking.

  • Break down all the vegetation and meat. Grind the spices,

  • Add everything but the dairy and green beans it to the crock.

  • Mix well.

  • There should be just enough water cover the mixture.

  • Cover crock and set for your longest lowest setting (8 to 10 hours).

  • Set up food processor.

  • When the veggies are soft and potatoes cooked through, remove about 2 cups of soup to the work bowl of the processor and add dairy.

  • Blend until smooth and add back into the crock.

  • Add the green beans and correct the seasoning of the chowder as needed.

  • Allow the chowder to come up to temp and cook until the beans are tender.

  • Serve and enjoy.

  • Like many soup recipes, this dish freezes very well and is actually better the second day.


TECH TIP

  • Want to store that corn for later? Just stem it, cut it off the cob, freeze and use as needed. For more flavor fire roast the corn on the grill and process accordingly.

  • Want to get most out of your spices? Buy them whole and then grind them as needed using a mortar and pestle or a coffee grinder. Whole spices keep their flavor longer on the shelf and once ground deliver more flavor to the pot.

TIPS & VARIATIONS

  • Don’t have fresh corn? Substitute 3 to 4 cups frozen or two 15 ounce cans.

  • Like your soup creamier? Replace 2 cups of corn with one 15 ounce can creamed corn. And/or double the dairy.

  • Meat. Usually I use ham for my chowder. It’s what I have on hand in the freezer and it married well with the flavor of the vegetation. You can also use sausage, bacon or even smoked fowl in your chowder.

  • Garlic. If you don’t have garlic paste, replace with a tablespoon of powdered garlic.

  • Condiments. Serve with sour cream or shredded cheese and hunk of French bread.


Frugally yours-
KC







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