Sunday, November 9, 2014

SRC: Little Bit of Everything Corn Chowder


It's time for Group B's Secret Recipe Club November reveal. This month I was assigned to Little Bit of Everythingpenned by Julie. Julie identifies herself as a 50 something midwesterner who loves to cook, travel and garden. She collect spoons, building upon a collection started by her mother. Her blog, she writes, is a creative journey through her 100+ volume cookbook collection, newspaper and magazine clippings, newly found recipes and baking groups. Nice!


The weather is definitely turning. So, I had soups on the brain. Julie has some fantastic soups. I thought about making her Slow-Cooker French Onion Soup; Potato, Fennel, Leek Soup; Potato Leek Chowder Robusto; or Asian Sweet Potato Soup. I made minor changes to her recipe - adding bacon, sweet potatoes, and some fresh herbs - otherwise, I stayed fairly true to the recipe. It was fantastic! Thanks, Julie, for the inspiration.

Little Bit of Everything Corn Chowder

Ingredients

  • 2 T butter
  • 3 slices of bacon, chopped
  • 1 onion, peeled and diced
  • 2 to 3 stalks celery, sliced
  • 2 to 3 carrots, halved and sliced
  • 4 to 5 potatoes, cubed
  • 1 to 2 sweet potatoes, cubed
  • 6 C organic chicken stock or broth
  • 2 t ground coriander
  • 2 whole bay leaves
  • 2 C corn kernels
  • 2 T cornstarch dissolved in 4 T cold water
  • 2 C organic half-and-half
  • 2 t hot sauce (I used my Haute Hop Sauce; Julie used Tabasco. Use what you have!)
  • 2 T fresh herbs, chopped (I used thyme, oregano, and parsley. Use what you have!)
  • freshly ground salt to taste
  • freshly ground pepper to taste

Procedure
In a large souppot, melt the butter over medium heat. Add the bacon and cook until the fat is rendered but the bacon is not crisp. Stir in the onions, celery, and carrots. Sauté for 5 to 7 minutes until the onions are begin to turn translucent. Add the potatoes and sweet potatoes and sauté for 5 minutes more. Pour in the the broth and bring to a boil. Cover the pot and reduce heat to a simmer. Cook until the potatoes soften but still hold their shape, approximately 15 minutes. Add in the coriander, bay leaves, and corn kernels. Return to a boil and cook for 5 minutes. Pour in the cornstarch-water mixture. Bring soup back up to a boil and cook for 1 to 2 minutes. Add in the half-and-half, hot sauce, and fresh herbs. Heat to warm. Season to taste with salt and pepper. Serve hot.


12 comments:

  1. This is a wonderfully hearty soup!! Great choice for this cold snap that is coming!!

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  2. Mmmm...it is soup weather!! Sounds like a nice combination.

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  3. Looks like a great comfort food. Love those chunks of goodness.

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  4. Mmmm. Sounds delicious. As do all those other soups.

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  5. This looks so delicious and healthy, even with the half n half! Interesting that the recipe had both regular potatoes and sweet potatoes.

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  6. Love corn soup and yours looks delicious!

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  7. Hi Camilla,
    Your Corn Chowder is perfect for this blast of cold that we are having. I love all the flavors of this soup. Thanks for sharing a great recipe for the SRC and being a great leader for Group B!
    Miz Helen

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  8. Looks like a great soup for this colder weather! Loving how you added all those flavors. :)

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  9. Thanks for the nice shout out. Glad you liked the recipe. Making my SRC B rounds today. Better late than never.

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