Friday, November 17, 2006

Friday Recipe Blogging - Corn "Chowdah"

I just got home after all day on campus - whew! And what will we be eating tonight? This fantastic corn chowder that I've culled together from about 3 different recipes! As my father would say, "It's colder than a well-digger's ass in the Klondike!" - this helps fight the chills...

Corn Chowder
- 4-5 medium-sized potatoes, peeled and cubed
- several pieces of bacon, cooked and crumbled (optional!)
- 1 onion chopped
- 1/2 green bell pepper minced finely
- 1/2 red bell pepper minced finely
- a few shakes of cayenne pepper
- 2 tbsp. dry cooking sherry
- 4 tbsp. all-purpose flour
- salt and black pepper to taste
- 5-6 cups milk
- 3 big cans of creamed corn
- 1 big can of whole kernel corn
- 1/2 cup shredded cheddar

1. Cook the potatoes until tender; drain and set aside.
2. Meanwhile, in a big stock pot melt a 1/4 cup of butter and saute onions and peppers until soft.
3. Add the flour, salt, pepper, cayenne, a little parsley and mix thoroughly. Add the sherry as well.
4. Add the milk and cook until thick, raising heat if necessary. Watch the pot to make sure it doesn't scorch at the bottom. Stir occasionally to make sure.
5. Once it's bubbling, add the corn, potatoes, cheese, and bacon (if desired).
6. Let it simmer for a while to mix and heat through (20 minutes?).
7. Taste it and add more spice if it doesn't have enough kick.

Once it's done to your satisfaction, serve it with french bread (no sense in cutting carbs now!). This recipe makes A LOT of chowder - it's great heated up the next day, but you can also cut the recipe in half and still have plenty for a couple of meals.



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