I'm a Chowder-Head

And proud of it.  One of my all-time favorites is corn chowder.  I have many variations that I like, so it can be a little different each time.  The last batch was a pretty standard recipe, which is delicious and easy.  There is some prep, but if you enjoy cooking with real ingredients, you have to prep them.  We're all on the same page there, right?

This recipe came from another book in my extensive collection: Cook's Country 2009.  I have modified it a little from time to time, but I use this recipe because of the fact it has been tested by their kitchens and I like having a guide for measurements.

Here's what you do:

• 6 ears of fresh corn
• 2 cans canned corn
• 5 c. chicken broth
• 4 slices Canadian bacon (diced)
• 1 onion, chopped/diced
• 1 lb. potatoes, peeled and diced
• 1 cup 1% milk 
• 4 scallions (green onion) sliced
• salt, pepper & cayenne to taste

Shuck corn and cut kernels from cobs.  Set cobs aside. Puree canned corn in blender with 2 c. broth. 

Saute onion, Canadian bacon, corn kernels and salt/pepper in a little canola oil.  When onion begins to soften, add potatoes, corn puree, the rest of the broth, and the corn cobs.  Bring to a boil, then reduce heat and simmer for about 15 minutes, until the potatoes become tender. 

Discard the corn cobs and stir in the milk.  **Now, here, you can be a purist and use cream. Or, half & half, any form of milk you choose.** Taste and season with salt and pepper.  I really love polishing it off with some cayenne to keep it interesting.  

With this batch, I happened to have some crab meat in the fridge, so I sauteed some in a little butter to warm it and topped my soup with that.  I've also topped it in the past with shrimp.  Another wonderful addition is to roast, peel and chop some poblano peppers to mix into the soup.  Green chilis and jalapenos can liven things up as well. Of course, you can also use regular bacon,  or no bacon, but no bacon is just crazy talk.  Don't doubt me about the pureed canned corn. The test kitchens experimented with this, using fresh, frozen and canned corn with the goal of creating a nice, smooth and silky base to the soup.  Canned won out.  And, then of course, the fresh corn gives you all the fresh, crunchiness and sweetness that corn always brings to the party.

I hope you love it as much as I do!