Last night’s corn chowder was so delicious I thought I’d share. Short version? Make a chowder and add chimichurri.
Chowder consisted of:
One-half onion, diced
3 stalks of celery, cut in tiny half moons
3 ears of cooked corn, kernels stripped off the cob
One-half green pepper, cut small
Dash each of nutmeg and cayenne; S&P
Two cloves of garlic
Sauté all of the above and then add a container of homemade chicken stock.
Cook at low boil ‘til potatoes are done and then add most of a pint of heavy cream. Warm up. Voila!
For the chimichurri (shown in mini-Cuisinart):
Parsley, basil, two cloves garlic, 1/2 shallot, splash of olive oil, smaller splash of vinegar, salt.
I also roasted six small sweet red peppers on my stovetop grill and added them. I wasn’t sure they’d work, but they did.
(P.S. I used my “panini bricks” to press the peppers down and make the sear better. Top photo: you can see the stovetop grill and the bricks).
The soup would’ve been bland and too creamy without the herb/pepper add-in so I really recommend it.
Thank you. Looks fantastic!! I can’t wait to try this. I am back to cooking. Chopping anything aggravates my index finger and I’m not suppose to eat potatoes but, oh well!
It doesn’t need the potatoes. And you could use a lot less cream.
Look so good and with the chimichurri, this is over the top deliciousness!
My corn chowder is actually a salmon corn chowder, many of the same ingredients as above, with the exception of the chimichurri which I think is a great addition to chowder.
Salmon Corn Chowder: Makes about 6 servings, depending on how hungry you are!:
(1) 1 to 1 1/2 lb piece wild salmon fillet, skin discarded and cut into 1″ pieces
1/2 lb red potatoes
1/2 lb bacon strips cut in dice for flavor and to use to saute 2 bunches of scallions
1 cup fresh or frozen corn.
3 cloves chopped garlic
1 tsp each of finely chopped fresh thyme and fresh parsley, 1 bay leaf, either a Turkish bay leaf or 1/2 CA bay leaf
1/3 tsp dried red pepper flakes; I prefer using 1/2 tsp Aleppo pepper, makes it a bit spicier
1 Turkish bay leaf or 1/2 CA bay leaf
Salt to taste, I don’t use salt, use original Mrs. Dash instead
1/2 tsp freshly grated black pepper
3 cups whole milk, 2/3 cup heavy cream
Lemon juice at the end
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1. Cut potatoes into about 1/2″ dice, cook about 8 minutes, drain and set aside..
2. Saute bacon in 5 qt heavy pot, drain, saving 2 T bacon fat and then saute scallions,corn, garlic, herbs, pepper flakes, bay leaf, until scallions tender, about 5 minutes.
3. Add milk and cream and bring to boil, reduce heat to moderate low, add cooked potatoes, salmon and bacon* and cook gently, stirring about 5 to 8 minutes, until salmon cooked.
4. This is about a twice a year meal since we do not eat bacon all that often. Also, I omit adding bacon the the cooking of the chowder, preferring to use it instead as a garnish when the soup is ladled into bowls.
5. Lastly, stir in lemon juice, discard the bay leaf and enjoy.
6. I have frozen this and it thaws beautifully. Usually homemade dishes with potatoes tend to turn the potatoes into mush when thawed but the trick here is to under-cook the red potatoes and they will hold up well in the actual cooking of the chowder and thawing from frozen.
The addition of bacon and hot red pepper sounds really good.
Hooray!! Thx
YUM