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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a corn chowder recipe I got from a cooking class I took. I thought it was amazing! Vegetable stock may be used instead of chicken stock. Creamed corn may be added to intensify the flavour. Cooking times are approximate. Ingredients:
2 ounces salt pork, rind removed and diced into 1/2 inch cubes |
4 ounces clarified butter |
6 ounces onions, peeled and diced |
8 ounces celery, washed and diced |
4 ounces all-purpose flour |
2 quarts white chicken stock, heated to a boil |
1 lb corn kernels, fresh or 1 lb frozen corn kernels |
8 ounces potatoes, washed, peeled, and diced into 1/2 inch cubes |
salt |
white pepper |
1/4 teaspoon ground nutmeg |
8 ounces heavy cream or 8 ounces light cream |
2 ounces chopped fresh parsley |
Directions:
1. In a large stock pot, render the pork with a small amount of butter. Once rendered, remove the pork from the pan, add the rest of the butter and saute the onions and celery.
2. Once the onions are translucent, dust with flour and cook for 5 minutes. Gradually whisk in the boiling chicken stock. Add the corn, heat to a boil and skim off any fat or scum on top.
3. Reduce heat and simmer for about 30 minutes or until well flavoured.
4. Add potatoes to the soup.
5. Temper the cream and add the the chowder. Keep the chowder at 140°F and adjust seasonings to taste. Garnish with fresh chopped parsley.
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