Corn Chowder
Submitted by Dane Groves
This chowder is some of the best fall comfort food ever. The original recipe calls for a broth from mostly heavy cream! This version of the recipe is an attempt to make it a tad bit healthier. Although, I've a ton more bacon to the recipe, so it probably evens out.
Ingredients
- Package of thick cut bacon (can be applewood smoked)
- 2 yellow onions, chopped
- 3 cloves garlic, minced
- 4 ears of corn
- 3-4 red potatoes
- 3 1/2 cups low fat milk
- 1/4 cup all-purpose flour
- 1/8-1/4 tsp cayenne pepper
- 1-2 cans of cheap beer (optional, but better with it)
- Kosher salt and fresh ground pepper
Instructions
- Slice bacon into cubes and cook, leaving it on the slightly underdone side. Set aside and reserve some of the bacon fat.
- While bacon is cooking, Using a knife, cut corn kernels from the ears. Save the cobs.
- Break corn cobs in half and place in saucepan. Add 1 can of beer (cheap beer like Budweiser works fine), and a generous amount of salt and pepper. Add water until cobs are submerged. Bring the mixture to a boil and let simmer for 20-30 minutes.
- In large saucepan add a small amount of the bacon fat and cook onions until tender. Add garlic after a few minutes.
- Pour 1 cup of the cob broth into the saucepan along with flour. Cook and stir constantly until flour no longer smells raw.
- Add 2 more cups (or whatever is left) of the cob broth. Discard the rest along with cobs.
- Add corn, bacon, potatoes and cayenne pepper. Also add some more beer to the mixture, 1/2-1 cup.
- Add milk and slowly bring to a boil while stirring occasionally. You may need to adjust the amount of milk you add depending on how thick you want the chowder.
- Reduce heat and let soup bubble gently until potatoes are cooked.
- Add salt, pepper, and more cayenne to taste.
Adapted from Simply Recipes and Mark Bittman