We somehow had an abundance of corn in the crisper this week and I was well and truly over eating corn on the cob as was my little guy. I had been watching Ree Drummond on Pioneer Woman the other day on the Food Channel and she had made her version of cheddar corn chowder and I thought I had never tried it before and it looked really good. So it was off to the kitchen to try and recreate my own version of this great American classic. Great Sunday night dinner.
4 ears of corn
5 rashers of bacon
1 stick of celery
1 potato, dutch cream or nicola is great
1 litre of chicken stock
1 1/2 cups cream or milk – depends on your mood
3 tablespoons flour
salt and pepper to taste
1. It starts with removal of corn kernels off the husks, all you need to do is cut the bottom off with a sharp knife and then stand it up straight and run your knife down the sides to separate the kernels from the cob.
2. Cut up 5 rashers of bacon, dice your onion, carrot and celery
3. Cook the bacon in a heavy based saucepan until crispy.
4. Add the onion, potato, celery and carrot and cook off until just softened.
5. Add in the corn kernels, stir around and allow to start to cook. Add in the chicken stock and chilli, stir to combine and then add in either your milk or cream, depending on how your mood strikes you or your taste. Stir to combine, let the soup simmer for 25-30 minutes. Mix the flour with a little of water to form a paste. Add to the soup and stir through. Simmer for a further 10 minutes until all the vegetables are cooked. Season to taste.
6. Serve in your favourite bowl with warm crusty bread.
I was happy with the result, but I will be playing and tweaking the recipe to make it thicker.