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Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
1 medium poblano pepper
6 medium ears of corn
6 strips of bacon, cut into 1/2-inch pieces
1 small onion
1 jalapeņo pepper, seeded and finely chopped
1 small celery rib, finely chopped
3 medium tomatoes, peeled, seeded and finely chopped
2 medium boiling potatoes (about 1 pound), peeled and cubed
1 teaspoon salt
⅛ teaspoon ground allspice
Pinch of sugar
1 small bay leaf
2 cups light cream, at room temperature
1 cup milk
Freshly ground black pepper
Chopped parsley, for garnish

Directions:
Directions:
1. Place the poblano pepper directly on stovetop flame (or on a pan if you prefer) and blister directly with the flame. Use tongs to turn it so the skin gets blistered and burnt all over. Place into a small bowl and cover with plastic wrap for a few minutes until the pepper softens, then core, seed, and finely chop.

2. Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.

3. In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.

4. Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the jalapeņo and celery and cook until slightly softened, about 2 minutes. Add the poblano pepper, tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.
Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr 15 min
Personal Notes:
Personal Notes:
This chowder is a celebration of fresh summer flavors. Allowing the vegetable to cook in their own juices for most of the cooking time gives this soup incredible depth, allowing all the flavors to come together just right. If you can't find light cream, you can use half and half-- or substitute with milk or a non-dairy alternative if you're looking for something lighter.

 

 

 

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