Potato Corn Chowder
Source of Recipe
Jessica
Recipe Introduction
One of the ingredients listed is “green goddess dip” – this is the recipe named simply “green goddess dip” (not the copycat one) in the “Dip & Spread” section. The dip is fantastic for all kinds of things, so don’t hesitate to make it to use some of it for this soup!
Jessica’s Notes: I was surprised to find that the potatoes really held onto heat, so be careful when you eat this. Mom and I thought this could be good with seafood in it, such as shrimp, crab, crawfish, or even clams. Originally, I wanted to use heavy cream, but when that wasn't available, I opted for whole milk. It seemed to be a good substitute. We also thought perhaps finishing each bowl with a little sherry vinegar or having cheesy bread on the side might be good as well.
List of Ingredients
16 oz frozen corn
14.5 oz of creamed corn
1 pound of mini-Yukons, quartered or smaller--a variety of shapes is fine, so long as they're around the same size
1 1/2 cups of yellow onion, diced
1 cup celery, diced
1 cup carrots diced
2 cloves garlic, minced
1 t salt (to start)
1 t freshly cracked black pepper (to start)
1 cup freshly shredded sharp cheddar cheese
4 oz Green Goddess (see recipe)
2 cups chicken stock
2 cups whole milk
1 lb. of thick bacon - half sliced into lardon, half as regular bacon
3 T butter
A few dashes of Frank's Red Hot Sauce
Equipment needed: Stock pot, large frying pan with lid.
Recipe
1) Starting with a cold pot, render lardon in a stock pot, set aside once crisp. Ideally you want to have your heat set to medium low to medium. Stir frequently. Once the lardon is cooked, remove the lardon to a paper towel lined plate or baking sheet. Scrape the bottom of the pot with a wooden spatula to get brown bits off of the bottom. Leave all the grease and brown bits in the pan.
2) Meanwhile, fry the remaining bacon in a large frying pan. Remove cooked bacon to a paper towel lined plate or baking sheet, keep the grease in the pan.
3) Eat the bacon, reserve the lardons.
4) Put onions, celery, and carrots into a stock pot, raise the heat to medium, stir often. The goal is for veggies to become softened, fragrant, and translucent.
5) Meanwhile, put potatoes into the frying pan with the other bacon grease. Toss to cover the potatoes in the grease. Cook on medium heat with the lid on. Stir and mix often. The goal is to get the potatoes almost softened; a fork should go into the potato pieces with a little resistance, but they should not be cooked, nor should they be raw. This should take about 7-9 minutes.
6) Add salt and pepper to your stock pot veggies. Then add your garlic, mix frequently. Do this in your last 2 minutes of potato cooking.
7) Add the potatoes into the veggie mix in the stock pot.
8) Add stock, let come to a strong simmer, mixing often. Let cook for 5 minutes.
9) Add frozen corn (no need to thaw) and creamed corn. Stir to combine. Let it come back up to a simmer.
9) Add Green Goddess, stir to combine. Add milk, stir to combine.
10) Let this come to a strong simmer, add cheese. Mix thoroughly until cheese is incorporated.
11) Add hot sauce to taste. Add more pepper. Taste now, carefully, making sure to see if potatoes are cooked through, and to check for seasoning.
12) Finish pot with butter, mixing to combine.
13) Taste and assess if any additions are needed.
14) Serve with lardons sprinkled on top. Might also be good with chopped chives and sour cream on top.
Serves: 8
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