This recipe is from one of my favorite blogs I wrote about last week, The Whole Kitchen , I made some modifications to this recipe based on what I had in the house and something to add a different flavor. Jenn got this recipe from another blogger adding her own touches, it’s amazing how easily adaptable this delicious recipe is.


Corn & Bacon Chowder
Serves 6

5 slices bacon, diced
1 large onion, diced
5 celery stalks, diced
3 medium potatoes, cubed
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon basil
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon Kosher salt
½ teaspoon ground black pepper
½ cup celery leaves, minced (optional)
3 tablespoons all purpose GF flour (I used Bob’s Red Mill)
¼ cup white wine
4 cups chicken stock
1 cup water
4 ears corn, kernels cut off cob, reserve 2 cobs
Garnish:
Chives, minced
Reserved bacon crumbles
Tomato, diced
Heat large stock pot over medium heat, add 1 tablespoon olive oil and heat another minute.
Saute bacon until crispy, be careful not to burn, remove from pot and reserve.
Drain excess bacon grease and leave about 1-2 tablespoons in pot.
Add onion and celery and cook until soft, onions will become translucent.
Add potatoes and cook until soft.
Add thyme, oregano, basil, paprika, cumin, chili powder, salt, pepper and celery leaves to pan and thoroughly incorporate.
Reduce heat to low and sprinkle GF flour over mixture and mix thoroughly.
You want to cook the flour for about 5 minutes to remove flour taste.
French cooking terms – you will notice that at the bottom of the pan some remnants of the items you just cooked are forming at the bottom of the pan, in French cooking this is called suc or fond and you want to have these bits in your dish, not sticking to the bottom of the pan, so the process to loosen these bits is called deglazing and you can do it with any acid based ingredient (vinegar, lemon/orange/lime juice, or tomato or wine). For our chowder, we are going to use white wine.
Push vegetables to side of pot and add wine, you will notice as you stir the ingredients the fond will start to loosen from the bottom and add wonderful flavor to your dish.
Reduce the wine au sec (almost dry) and then add chicken stock and water.
Add 3/4 of the bacon to pot (reserve ¼ for garnish)
Stir in corn kernels and reserved cobs. The cob is filled with flavor.
Increase heat and bring chowder to a boil, reduce to a simmer and cook covered for 30 minutes.
Taste and add salt to taste.
Remove cobs before serving and top with garnishes, enjoy!
5 comments:
Oooh, I love your modifications! Thanks for the blog love, too. I'll definitely look for those peppers at the market this Saturday as well. Thanks for the tip!
Jenn - your blog is easy to give love to, YUM!
This sounds delicious!
I found some of the Shishito peppers at the market this morning, and plan to saute some up for lunch - thanks for the tip!
Hey Jenn,
What did you think of the Shishitos?
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