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| Farmhouse Corn Chowder |
| Ingredients
4 ounces salt pork 4 ears corn on the cob 2 teaspoons safflower oil 1 1/2 cups diced onion 2 stalks diced celery [include some leaves] 10 ounces diced potatoes [Yukon Gold or Kennebec] 1 quart chicken stock 2 dried bay leaves 2 teaspoons fresh thyme or 1 teaspoon dried 2 – 3 cups cream [or milk] 1 tablespoon chopped parsley 1 tablespoon minced chives 2 tablespoons unsalted butter water as needed coarse salt freshly ground black pepper Method Cut the pork into lardon about 1/4" x 1" and reserve. Cut the corn from the cob and scrape the cobs to release any of the corn “cream” that remains and reserve this in a bowl. Heat the oil in a medium soup pot and when hot add the pork and cook over medium heat until the pork crisps and begins to color. Turn the heat to low and add the onions and celery to the same pan and continue to cook until the onions are translucent and soft. Add the corn, potatoes, bay leaves, thyme, and the stock and bring to a boil and then reduce to a simmer. Simmer until the potatoes are tender, but still firm. Season will with salt and pepper. Final Assembly: Heat the milk or cream to a simmer and then add to the soup base and bring to a simmer. Adjust the seasoning, and either serve piping hot with a sprinkle of parsley, chives and if desired a knob of butter – or if you are able, allow the chowder to “cure” for up to an hour off the heat before re-heating and serving with the garnishes mentioned above. |
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