Thursday, September 22, 2011

Cornbread Corn Chowder



When corn is in season, I love to get elotes wherever I can find it.  Roasted corn, topped with mayonnaise and butter and lime and chile powder and cheese.  It takes all the healthiness of corn and then completely abolishes it under mounds of fat and chile.  This soup is kinda like that.  Start with veggies, then drown them in half and half.  Also, add some bacon grease, then use cornbread to thicken it. Taste Tester had a sensitive stomach so this was a nice simple version, but at the bottom I suggested some add-ins that would make it pretty awesome.

Cornbread Corn Chowder
2 tbsp butter
1/2 cup chopped white onion
3 cloves garlic
1 cup frozen or fresh corn
1/2 cup diced yellow and/or red bell peppers
1/4 tsp each thyme, sage, black pepper, and salt
1 cup half and half
3 cups milk
1 cup chicken stock
2 cups crumbled cornbread
1 tbsp worcestershire sauce
1 tbsp honey
 
Additional ingredients I didn't use but might next time:
diced green jalapeno--red if I could find them
roasted chicken
potatoes (?) or butternut squash
Bacon grease instead of butter to start, and bacon in it! That's the proper start to a proper chowder.
A cheese--not sure what kind, but manchego is my current favorite
Crema fresca as a top garnish with chives

 First heat the butter, then "roast" the corn in it to slightly brown it before adding the onions and garlic. Once the onion is slightly translucent, add half and half and diced peppers. Add milk and then chicken stock, seasoning.
My cornbread was fresh from the oven and not yet crumbled
Bring to a simmer for about 10 minutes, then add the crumbled cornbread and mix well.  Simmer for another 10 while mixing, adding worcestershire and honey at the end.  Serve with a small wedge of cornbread.
                                                   Extra tip for free:

I don't know about you, but cornbread batter is better than cold cookie dough. I can't stop tasting it. My cornbread recipe is from the side of the cornmeal bag, but one trick for a perfectly moist cornbread is to preheat a cast iron skillet, then turn off the heat and pour the batter in before baking. 



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