Summer Smoked Corn Chowder
Source of Recipe
Wild Horse Grill
Recipe Introduction
Yield: 8 servings (about 1 1/4 cups each).
Note: If smoking is not an option, corn can be steamed or roasted and liquid smoke added to the soup near the end of cooking to enhance the flavor. Use water in place of corn stock.
List of Ingredients
5 ears sweet corn
1/4 pound thick-sliced smoked bacon, diced
1 cup diced yellow onion
2 tablespoons minced garlic
1/2 cup minced green bell pepper
1/2 cup minced red bell pepper, optional
1/2 cup diced celery
2 cups heavy cream
1/3 cup granulated sugar
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt or to taste
1/2 teaspoon ground black pepper or to taste
6 tablespoons all-purpose flour
5 tablespoons butter, melted
2 baked potatoes, chilled, peeled and cut into 1/2-inch cubesRecipe
Shuck corn; smoke 1 hour at 180 to 200 degrees (see note). Let cool, then cut off kernels and set aside. (You should have about 3 cups kernels.)
Place cobs from smoked corn and 6 cups cold water in a pot; bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Strain and reserve corn stock.
In a large soup pot, cook bacon. Remove bacon with a slotted spoon; reserve for another use. Add onion, garlic, bell peppers and celery to the hot bacon fat; cook over medium-high heat about 8 minutes or until softened. Add corn kernels, 4 cups of the reserved corn stock, cream, sugar, thyme, oregano, tarragon, Tabasco, Worcestershire, salt and black pepper; bring to a boil.
Whisk flour into melted butter, making a roux. Whisk as much roux as necessary for desired thickness into soup. Stir in potatoes; reduce to a simmer and cook 20 minutes more.
PER SERVING: 488 calories; 36.5g fat (67 percent calories from fat); 20.5g saturated fat; 110mg cholesterol; 6.5g protein; 36g carbohydrate; 12g sugar; 3g fiber; 472mg sodium; 67mg calcium; 460mg potassium.
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