Corn Chowder for Two (ATK)

This recipe is basically a smaller version of America's Test Kitchen 30-minute recipe for Corn Chowder.

NOTES:

1. It took about 8 ears of corn to produce one pound of kernels.

2. Thaw the corn a few hours ahead of time, or defrost it in the microwave.

3. Red-skinned New potatoes may have more flavor than small Russet potatoes.

4. Par-boil the diced potatoes (even if they are more tender than russets!) before starting the other things. The recipe as written didn't cook the potatoes quickly enough: the chowder had to simmer for about 10-15 minutes to get the potatoes cooked (we used small Russets).

5. Cook the bacon before mincing it.

6. If the broth is particularly cold, consider warming it up a bit in the microwave before adding it to the chowder.

7. The recipe makes enough for 4 large servings... or 6-8 small servings if used as an appetizer.


INGREDIENTS

1 lb of kernels (fresh or frozen), divided into two batches
3/4 cup whole milk
3 slices of bacon
1 small onion
2 garlic cloves
1/8 tsp dried thyme
1 bay leaf
1-3/4 cups chicken broth (low-sodium)
8 oz. red potatoes (3 small ones)
1/4 tsp salt, plus extra for seasoning
pepper


PREPARATION

1. Scrub the potatoes and dice into 1/2" pieces.  Put in small pot of water and bring to a boil.

2. Cook potatoes in gently boiling water for 2-3 minutes.  Take them out before they get soft, since they will continue to cook during the final stages of the chowder.

3. While the potatoes are cooking, mince the onion and set aside.

4. Mince the garlic and set aside.

5. Process half of the corn with the milk in a blender (or food processor) until smooth. Set aside.

6. Place the bacon in the bottom of a large traditional saucepan (no oil) and lightly brown the bacon on medium-low heat, about 5-7 min.

7. Keep the light on low to keep the bacon drippings warm.

8. Remove the bacon; mince it, reserve enough for 2 garnishes.

9. Turn the heat back to medium-low and put the minced bacon, the onion, and a pinch of salt into the saucepan.

10. Stir occasionally until the onions are softened and lightly browned, 5-7 minutes.

11. Stir in the garlic, thyme, and bay leaf.  Cook for about 30 secs or until fragrant.

12. Add only the pureed corn, the (warmed) broth, the (par-boiled) potatoes, and 1/4 tsp salt.

13. Still on low-medium heat, bring to a simmer and then cook until potatoes are almost tender, 3-5 minutes.

14. Stir in the remaining corn, return to a simmer, and cook until the corn and potatoes are warmed through, about 2-3 minutes.  (You can add pepper at this step.)

15. Remove from heat, remove the bay leaf, and season with additional salt and pepper.  Serve and garnish with reserved bacon.

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