Corn Chowder
Years ago, I fell in love with the Corn Chowder at the celebrity haunt, The Ivy Restaurant in Los Angeles. It is spicy and milky good. I was determined to recreate this dish and over the years, I've developed this recipe, which is not a match, but I think may be better. You can make it completely vegetarian or add bacon, lobster stock and shrimp to make it even more amazing. If you don't have fresh stock on hand, use my favorite product, *Better than Boullion, which is a base you add water to. You can purchase a vegetable, chicken or lobster base to use for this recipe.
Servings: 6
Ingredients
- 1 large red bell pepper roasted
- 1 pasilla chile roasted
- 1 1/2 pounds frozen corn or 4 medium ears fresh
- 4 ounces bacon diced (optional)
- 2 Tb olive oil
- 1 medium onion diced
- 1 tsp cumin
- 1 pound red potatoes cut in 1" bite size pieces
- 3 cups stock - vegetable chicken or lobster*
- 1-2 sprigs fresh thyme
- 1 pinch salt & pepper to taste
- 2 tsp cornstarch
- 1 cup milk
- 1 pound shrimp optional
Instructions
- Roast red pepper and chile, steam them in a plastic bag for 10 mins, then remove skin, stems, seeds and dice; Cut corn kernels from the cob and use the back of a knife to remove the milky substance from cob, place in a bowl and set aside.
- Heat a 4 quart heavy put over low heat. Add bacon or olive oil to pot. Once bacon has rendered some fat, remove bacon and add onions. Cook onions in bacon fat or olive oil until translucent. Add cumin and cook another minute.
- Add in diced roasted pepper, chile, corn, potatoes, stock, thyme and bring to a boil. Boil for a few minutes, then turn heat to medium and let cook until potatoes are tender. Add salt and pepper to taste.
- Mix cornstarch into 2 Tb. milk until smooth. Add to mixture along with remaining milk and optional shrimp and stir mixture until thickened and shrimp turn pink. Crumble bacon and use as a garnish or throw it all in the pot. Remove from heat and serve.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com