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Farmhouse 1820

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Corn Chowder

corn chowder image

Corn Chowder
Author: Be Fed Again
Ingredients
  • 10 cobs of corn, husks and silks removed
  • 3 ounces salt pork, rind removed and sliced half
  • 3 slices bacon, cut into one inch pieces
  • 1 Tablespoon unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 Tablespoons all purpose flour
  • 1 cup corn stock (recipe below)
  • 2 cups chicken broth
  • 2 medium red potatoes, peeled and cut into 1/4 inch dice
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 2 cups whole milk
  • 1 cup heavy cream
  • salt and pepper to taste
Instructions
  1. For the Corn Stock:
  2. Cut all of the kernels off the corn. Divide corn into 2 bowls; 3 cups of corn in one bowl, and 2 cups of corn in the second bowl. Set aside. Put four of the cobs in a stock pot and cover with water by a half inch. Bring to a boil. Lower heat down to medium and lightly boil, covered, for 30 minutes. Remove cobs and discard. Place a fine mesh strainer over a large bowl, and strain stock through strainer.
  3. For the Corn Chowder:
  4. Transfer the 2 cups of corn to a food processor and process until the corn resembles pulp. About 7 pulses, scrapping sides a couple times.
  5. Saute the salt pork and bacon in a Dutch oven over medium-high heat, turning with tongs and pressing down on all pieces rendering the fat, until the salt pork is golden brown, about 10 minutes.  At this point, carefully remove the bacon with a slotted spoon and reserve on a plate.  Turn the heat down to low and stir in butter and onion.  Cover the pot and cook until softened, about 10 minutes, stirring occasionally.  Remove the salt pork and reserve.  Add the garlic and sauté until fragrant, about 1 minute.  Stir in the flour and cook, stirring constantly about 2 minutes.  Whisking constantly, gradually add the 1 cup of corn stock, and the chicken broth.  Add the potatoes, bay leaf, thyme, milk, reserved (pulp-y) corn from the processor and reserved salt pork.  Bring to a boil.  Reduce the heat to medium-low and simmer until the potatoes are almost tender, about 8 minutes.
  6. Add the reserved three cups of corn kernels and heavy cream and return the chowder to a simmer.  Simmer until the corn kernels are tender yet still slightly crunchy, about 5 minutes longer.  Discard the bay leaf and salt pork.
  7. Garnish with reserved bacon, if desired, and serve.