June 2019 Appalachian Recipe of the Month
Ladle up with a mouthwatering Corn-Cheddar Chowder
This recipe comes from one of the many handed down to my mother and grandmother years ago
TIP: So they retain their freshness, and still have some bite but don’t become mushy, the sweet corn kernels just need to be heated through briefly.
Makes 6 servings (about 45 minutes total)
8 strips thick-sliced bacon, diced
1 cup diced onions
1 cup diced green bell peppers (you may use red peppers, but I find it overwhelms the other flavors in this recipe)
1Tbsp. minced fresh garlic
1/3 cup all -purpose flour
4 cups low-sodium chicken broth
12 oz. red-skinned potatoes, cubed (about 2.5 cups)
5 ears fresh sweet corn, chucked, kernels cut from cobs (about 4 cups kernels) ; cobs reserved
1 dried bay leaf
1/8 tsp. cayenne pepper
2 cups half-and-half
7 oz. shredded sharp white Cheddar (about 2.5 cups) I use premium aged
2 oz. cream cheese, cubed and softened
Salt, black pepper, and cayenne pepper to taste
Bacon in a large pot until crisp; transfer to a paper-towel-lined plate. Discard all but 1/4 cup drippings.
Onions, bell peppers, and garlic in drippings until softened, about 5 minutes.
Flour and cook 1-2 minutes. Whisk in broth, then add potatoes, corn cobs, bay leaf, and cayenne; bring to a boil over high heat.
REDUCE: Heat to medium-low; simmer soup until potatoes are fork-tender, 10 - 12 minutes. Discard corn cobs and bay leaf.
ADD: Corn kernels, half-and-half, Cheddar, by the handful, and cream cheese. Simmer soup until cheeses melt, stirring often; season with salt, black pepper, and cayenne.
GARNISH: Servings with scallions and bacon.