My only regret is that I pureed it more than I wanted. My hand hot too happy with the immersion blender. I like to have more corn chunks in there. Next time I'll be more careful.
Ingredients:
4 ounces bacon, chopped
3 Tablespoons olive oil
2 large onions, chopped (3 cups)
2 Tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon tumeric
4 cups reduced sodium chicken stock
5 cups corn kernels, or frozen (about 2 pounds)
1 cup half-and-half (I used fat free)
1/4 pound sharp white cheddar cheese, grated
1/2 teaspoon Tabasco sauce
2 Tablespoons corn meal
green onion, for garnish
Directions:
Cook the bacon in a large stockpot over medium-high heat until crispy, about 5 minutes. Use a slotted spoon and transfer it to a paper towel-lined plate. Reduce the heat to medium and add the onions and butter to the fat. Cook until the onions are translucent, about 10 minutes.
Stir in the flour, salt, pepper, and tumeric and cook for 3 minutes. Add the corn and cook, stirring frequently, 3-5 minutes.
Add the chicken stock and bring to a simmer. Add the half-and-half and using an immersion blender, blend the chowder in several spots to break up the corn. If you don't have an immersion blender, use a regular blender or food processor, but work in small batches and only puree about half to 2/3 of the soup.
Allow to simmer 15-20 minutes, stirring occasionally. Stir in the cheese, Tabasco sauce, and cornmeal. Taste and adjust seasonings if necessary. If it is too spicy, add more half-and-half or chicken stock. Allow to cook an additional 5 minutes.
Serve hot with garnishes of bacon, extra cheddar, and green onion. Pass extra hot sauce with soup.
Source: Pink Parsley ... originally from Ina Garten, The Barefoot Contessa cookbook
1 comment:
Chowders are always great on winter nights, aren't they? This one sounds like it has great flavors. Illu mucho.
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