Corn Chowder


 
Pat G

Pat G

TVWBB Emerald Member
I purchased a new CI dutch oven and needed to break it in. Corn chowder sounded like a good idea.

The ingredients.


Browned some bacon first.


After the bacon was done I removed it to drain, removed half of the grease, and sauteed the onions and celery.


When the veggies were done I added the potatoes and a cup and a half of chicken stock.


I cooked the potatoes for about 10 minutes and then added the fresh corn, the can of creamed corn, heavy cream and the 505 Hatch Green Chile sauce.


I let it cook for another 15 minutes and it looked like this.


I added the bacon back to it and also some fresh dill.


All done.


This is some tasty stuff. Thanks for looking.:cool:
 
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Looks really good Pat. Barb and I have that on this weeks menu also. Like Tony said got to have that crusty bread to go with it, made that today.
 
Wow that looks fantastic! I have been craving some good corn chowder and yours looks like it would hit the spot!
 
Corn chowder was a great way to break in your new CI dutch oven Pat, looks delicious, i second the door-stop of crusty bread to dip into it
 
Kevin Parsons said:
don't suppose you can PM me the recipe?
Click to expand...

Kevin, I kind of winged it. Here are the estimates, then you can follow the pictures to prepare:

5 strips of bacon chopped
3 Yukon gold potatoes peeled and chopped
1/2 yellow onion chopped
1 & 1/2 ribs of celery chopped
5 ears fresh corn
1 can creamed corn
Pint of heavy cream
1 & 1/2 cups chicken stock
Fresh Dill
Hatch Green Chile to taste. I used about 3/4 cup and it had a little kick to it
 
Looks fantastic! Next time I make some, I'll have to steal your technique and remove the bacon for re-introduction later. When I made a very similar recipe a couple weeks back, it tasted great, but the bacon got soggy. Adding it back in at the end for a nice textural element is a great idea!

-Chad

PS: Congrats on the new CI! Take good care of it and it'll take good care of you!
 
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ChadVKealey said:
Looks fantastic! Next time I make some, I'll have to steal your technique and remove the bacon for re-introduction later. When I made a very similar recipe a couple weeks back, it tasted great, but the bacon got soggy. Adding it back in at the end for a nice textural element is a great idea!

-Chad
Click to expand...

Chad, your post was the inspiration for my cook. It just looked too good not to make a batch.
 
Just printed the recipe. Will make this in the next week or two. Really looks and sounds very good.
 
You guys are right about the crusty bread - but you're still missing one last item to make it a nearly perfect "Bo-Hunk" style meal (what my F-I-L says):
-Good crusty bread
-Cold BEER!

But DANG dude! That looks really good (I should know better than to check this website close to lunch time...)
 
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