Eel-egant Corn Chowder
I was rummaging around through the peaks and valleys of fresh vegetables in my favorite local produce store, awaiting the A-ha moment to strike me. I wanted, no really needed, an idea for a warm and comforting quick fix meal. Admittedly, I didn't really know what I was looking for. I just knew that I was hungry, really hungry. Then... there they were. Lined up before me in a neat glistening row were ears of dewey fresh corn, creamy yellow, bright green, newly and partially peeled and as inviting as an ear of corn could possibly be.
Motivated, I quickly returned home--just a short dash down the street--and dug into my cookbooks to do a little chowder research. I found at least a dozen great recipes for fish and clam chowders, some very good vegetable chowders and even one for Eel Chowder in James Beard's American Cookery (a great cookbook, none the less). It graphically describes how to prepare an eel for chowder by skinning it, cutting off its head and removing its innards. I decided that by the time I got the eel prepared I'd be in no mood to cube the potatoes and chop the onions. Guess if I can't prepare an eel I'll never be declared chef of the year. So much for eels.
By the time I finished reading the recipe for Eel Chowder, as good as I'm sure the finished dish is, I returned to vegetable chowders. Back to corn - corn has no head or innards and it can be skinned easily. Corn Chowder I know. Corn Chowder I have a great recipe for. Corn Chowder is easy, fast and delicious. I'm, now, making a quick trip back to my favorite store for its amazingly fresh veggies. Three cheers for local produce stores and three cheers for corn.
Here is a truly outstanding recipe. And it fits our New Economy Cooking mandate - delicious and wallet friendly!
Corn Chowder
- 4 to 6 slices lean bacon, diced
- 1 can (16 oz.) chicken broth
- 1 medium onion, chopped (1/2 - 2/3 cup)
- 1 can (15 oz.) cream style corn
- 1 small red bell pepper, diced (1/2 cup)
- 2 cups fresh corn (2 lg. ears) or frozen
- 2 medium potatoes,cubed
- 1 1/2 cups half & half
- 1 tablespoon butter
- Salt & pepper to taste
- Chopped fresh parsley garnish (optional)
Note: In a pinch you can substitute evaporated milk (although I don't) for the half and half.
Sauté the bacon until crisp in a soup pot. Pour off the excess fat and remove the bacon to a paper towel and crumble. Sauté the onion and bell pepper in the bacon fat. Add the potatoes and pour on the chicken broth to cover the potatoes. Add a little water if there's not enough broth. Cook on medium heat until potatoes are barely tender, about 10 minutes. Add the cream style corn. Cut corn kernels from the cob (scrape the cob for the last bits of corn and corn milk) and add kernels to chowder or add 2 cups frozen corn. If necessary you can substitute 1 can of whole shoe peg corn but its not as crisp as fresh or frozen. Stir to combine. Add half and half and salt and pepper to taste. Add butter and crumbled bacon at serving time. Sprinkle with chopped fresh parsley if you have it on hand. This soup is thick and rich and full of flavor.
Serve with French Bread and a crisp green salad dressed with 3 parts Extra Virgin Olive Oil (the greener the better) to one part vinegar. Season with Cavender's All Purpose Greek Seasonings which is available at most grocery stores. Garnish with pitted Kalamata olives, sliced scallions and small vine ripe tomato wedges.
Now that beats cleaning an eel any day. Enjoy the chowder.
Enjoy!
Martha
