Southern Style Corn Chowder |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is wonderful when fresh corn is in season, but also good using 5 cups of thawed frozen kernels, cooked until tender. Originally from a February 1980 issue of Bon Apetit.Standing time not included in prep time. Ingredients:
2 ounces lean salt pork, diced |
8 tablespoons unsalted butter (1 stick) |
3 large onions, diced |
1 large green bell pepper, seeded, deveined and diced |
8 medium potatoes, peeled and diced |
4 cups milk |
2 cups heavy cream |
5 cups fresh corn kernels |
1/4 cup fresh parsley, minced |
salt & freshly ground black pepper |
crisp cooked bacon, crumbled (garnish) |
Directions:
1. Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
2. Add 2 tablespoons of butter to skillet and let melt.
3. Increase heat to medium, add onion and saute until pale golden but not browned.
4. Add green pepper and saute briefly until just tender but still bright green;remove from heat.
5. Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
6. Combine milk and cream in large saucepan and heat slowly.
7. When hot, add remaining ingredients except butter and bacon.
8. Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
9. Soup may be prepared to this point, covered and stored overnight in refrigerator.
10. Just before serving, reheat soup gently.
11. Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
12. Pass bacon separately to garnish each serving.
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