Hello again everyone.
Fresh corn is now in abundance, especially here in upstate NY. This recipe
is for a very good corn chowder. Though I haven’t tried a vegetarian version of
this, it could also be made without the salt pork, and using vegetable stock in
place of the chicken stock. The vegetables should still be lightly sautéed in a
JS Famous Corn Chowder Recipe
5 slices salt pork, diced
1 medium onion chopped
1 stalk celery, with
1 medium red bell pepper, seeded and chopped
potatoes (yellow or red), peeled and diced
6 ears of corn
1 tsp. dried
2 tbsp chopped fresh parsley
1 bay leaf
1 tsp black pepper
½ cup flour
4 cups reduced sodium chicken broth
1 cup light
Steam or boil the corn for 5 minutes, cool and strip
kernels from the ears. Set aside and reserve three of the corn cobs.
boiling water over the salt pork to remove excess salt. Drain and sauté in a
little oil until just beginning to brown. Add onion, celery and bell pepper,
stirring until vegetables are just softened, about 4 or 5 minutes. Add potatoes,
corn, thyme, parsley, and salt and pepper. Stir to combine.
flour over the mixture and stir frequently over low heat, for about 3 or 4
Slowly pour in the chicken broth. Add bay leaf and three of the
corncobs cut in half, and bring to a boil. Reduce heat and simmer for about 25
or 30 minutes or until the potatoes are tender, stirring often. Remove the corn
cobs and bay leaf and then gently stir in the light cream (or half and half).
Stir cook until just warmed through. Do not boil.
Add more salt and
pepper to taste.
If anyone has any questions or comments, please feel
free to respond. I have sometimes thickened the chowder with additional flour
and milk, toward the end of the cooking. Also, if you don’t use salt pork, check
the seasoning as it may need more salt.
Jerry from upstate NY