Monday, November 7, 2011
Savory Sweet Corn Chowder
Southern California is great for its year round warm weather, it's a lovely thing when you can get away with shorts up until the week before Halloween. The past few days however have been really cool and windy- there was even rain for two days (I am sighing deeply) which makes it almost impossible for me to concentrate, rain seems to slow me down almost completely. Then I think about all the wonderful soups and chowders I can make and I become happy about wet, windy, rainy weather.
Here is my recipe for Savory Sweet Corn Chowder
2-3 lbs Russet Potatoes (Peeled and diced; I like to leave a little skin on for color)
3 Cups Sweet Corn (This seems like a lot but really it isn't and will balance out flavors)
1 pint Heavy Cream
3 cups of Whole Milk
1 cup Sweet Onion (Diced)
1/2 cup each ~ Sweet Yellow and Orange Bell Pepper
(Turkey) Bacon for garnish
Shredded Cheese for garnish
1/3 Cup Olive Oil (for cooking down potatoes)
Salt and fresh ground Pepper to taste
Dice Potatoes as evenly as possible sprinkle with salt and pepper, in a pot with the 1/3 cup of olive oil. Cook on a medium heat until potatoes are soft.
Add onions to the pot and let them cook down to a translucent.
Add heavy cream and milk to potatoes and onions.
Allow potatoes, cream and milk to cook down about 15 minutes, add bell peppers. Allow chowder to cook down for about 25 more minutes on a low heat. The chowder will thicken.