Chowder

According to the Food Lover’s Companion a chowder is a “thick chunky seafood soup, of which clam chowder is the most well known.The name comes from the French chaudièr a cauldron n which fisherman made their stews fresh from the sea… The term is also used to describe any thick, rich soup containing chunks of food (for instance corn chowder).”  Chowder though French in origin, has really become associated with American cuisine.   For me chowder needs some kind of salty meat, salt pork, bacon, or sausage, onions and potatoes.  A good warming winter chowder will have cream too .

Corn Chowder is one of my favorites, and for me presents a bit of a conundrum; it is best made with fresh corn right off the ears, so you can use the starch to thicken the soup, but who wants a rich, creamy soup in the summer?  Unless you live in Maine where August days are hot, so the corn is still in season, and the nights are cool enough to enjoy a hearty soup, which I don’t, you need to resort to frozen corn.  I have no issue with frozen corn, in fact I think is freezes well, but if you can get some decent, fresh corn the best thing is to lightly cook the corn on the cob, strip the kernels then scrape down the cob to get all the sweet, starchy liquid.

This chowder is cooked in a slow cooker, and though there is a lot of  down time for cooking, there are a few steps involved.  This helps to build some of the flavors as well as the textures.  You will still have plenty of time to catch up on your reading, or to run some errands.  The result will be a rich and complex chowder perfect for a weekend supper with some crusty bread and maybe a salad if you’re feeling ambitious.

Slow Cooker Corn Chowder

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Ingredients

• 1lb Frozen Corn
• 8oz Thick Sliced Bacon (Chopped)
• 1 Large Onion (12 oz) (Cut into 1/2)
• 1/2lb Carrots (Cut into 1/2)
• 1/2lb Carrots (Rough chopped)
• 1 Large Baking Potato (Peeled and rough chopped)
• 1 Large Baking Potato (Peeled and cut into 1/2)
• 6 cups Chicken Stock
• 1 teaspoon Thyme
• 1 Bay Leaf (Left whole)
• 1/2 cup Flour
• 1 cup Heavy Cream
• 6 stalks Celery (Cut in half lengthwise and chopped into 1/2)

Directions

Step 1

Heat slow cooker to high and add stock Heat a large pan and reduce heat to medium, add bacon and stir to separate the pieces, when bacon is beginning to look cooked but not brown, add onions to pan and stir well

Step 2

Cook onions and bacon together for about five minutes stirring frequently (once or twice per minute)

Step 3

Add flour to pan and stir well, let cook for three minutes, stirring

Step 4

Slowly add two cups of stock to onion mixture, one cup at a time, stir well and let cook for five minutes

Step 5

Add onion mixture to slow cooker. Add rough chopped carrots, potatoes 1 cup of corn, and half of the celery to the slow cooker. Add bay leaf and thyme. Cover and cook on high for two hours, or until potatoes are tender

Step 6

After two hours, when the potatoes are tender, remove bay leaf, and puree soup in pot with an immersion blender, or in a blender or food processor (taking care with the hot liquid). If you have removed it, return the soup to the slow cooker.

Step 7

Add remaining carrots, celery, potatoes and corn to slow cooker. Cook on high for another hour.

Step 8

Add cream and stir well. Taste for seasoning.