3586. CORN CHOWDER with CHILI POWDER, BACON and CRUMBLED COTIJA CHEESE

yields 4 to 6 servings


Chili powder:
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt

Bacon crispies:
2 thick slices bacon, finely cubed
1 tablespoon extra-virgin olive oil

Corn chowder:
1 onion, chopped
2 tablespoons all-purpose flour
1 teaspoon chili powder
3 1/2 cups organic chicken stock
2 cups corn kernels
2 cups Yukon gold potatoes, cubed
sea salt
freshly cracked pepper
1/2 cup heavy cream

Garnishes:
1/2 cup crumbled cotija cheese
lime wedges
tortilla chips

For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.

For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.

Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.


bacon recipe source: Nadia G, "Lazy Day Dishes," Nadia G's Bitchin' Kitchen, Cooking Channel TV

3413. CORN CHOWDER with BACON and THYME

serves four


1 yellow onion
2 (about 1 pound) Yukon Gold potatoes
4 strips bacon
4 cups (1 quart) whole milk
2 teaspoons fresh thyme leaves (about 2 sprigs)
1 tablespoon all-purpose flour
1 16-ounce bag frozen corn (or 3 cups fresh corn)
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional)

Place a large pot on the stove.

On a large cutting board, chop the onion; push to one side. Wash the potatoes (no need to peel). To cut the potatoes into pieces, first slice them into ½-inch thick rounds. Then stack a few slices and cut them into 6 to 8 triangles like a pizza; repeat. Place this cutting board next to your pot on the stove.

On a separate small cutting board, cut the bacon crosswise into ½-inch wide pieces.

Turn the heat under your pot to medium. Add the bacon and cook, stirring often with a wooden spoon, until crisp, 6 to 8 minutes. While the bacon cooks, measure the milk. Wash the thyme and pull leaves from their sprigs.

Once the bacon is cooked, remove pot from heat. Using tongs, take out the bacon and place on a paper towel-lined plate, leaving the drippings in the pot.

Return the pot to medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 4 to 5 minutes.

Stir in the flour and cook 1 minute then add the milk, scraping the bottom of the pan as you slowly pour. Add the potatoes, corn, thyme, salt, black pepper (about 12 turns on pepper mill), and cayenne pepper. Increase heat to high and bring to a boil.

Lower the heat to medium-low and simmer (low boil), stirring occasionally, until the potatoes are tender, 18 to 20 minutes. If you like a creamier soup, puree about half of the soup in a blender or use an immersion blender to get the consistency you like. Stir in the bacon and serve.


bacon recipe source: do it Delicious, with Jessica Seinfeld

3052. SUMMER CORN and OYSTER CHOWDER with BACON and FENNEL

yields two appetizer servings


4 oz. smoked slab bacon, diced
1/2 small onion, small dice
1/4 cup small dice fennel bulb (reserve tops for garnish)
1/4 cup small dice celery

2 cobs yellow corn, grated

up to 1 cup whole milk

10 oysters shucked, liquor retained

salt to taste

Put the diced bacon in a saute pan over medium heat and cook until the fat has been rendered and the bacon is crispy. Pour off the fat, leaving about 2 teaspoons in the pan with the crispy bacon. Add the onion, celery, and fennel and cook until softened. Remove the pan from the heat for about 30 seconds to allow it to cool slightly, then add the grated corn (it should be very juicy). Return to the heat and stir constantly as it thickens. Once it is bubbling, add half the milk and bring to a boil. Remove from the heat and add the oysters with their liquor. Stir well and judge consistency; if you prefer it to be a little thinner add a bit more milk to desired consistency. Season to taste with salt and heat quickly to desired temperature. Serve at once; if the soup is allowed to stand too long the oysters will overcook and become tough. Serve in warm bowls and garnish with fennel fronds.


bacon recipe courtesy of: Chef Eric Joppie, Bar Avignon, 2138 SE Division Street, Portland, OR 97202; Eric Joppie will be participating in Feast Portland (Sunday, September 22, 10 a.m.). Watch Eric Joppie on KATU.com.

2942. CHICKEN and BACON CORN CHOWDER

yields 1½ gallons


1 large (approximately 6 pounds) chicken

1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.

To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

bacon recipe courtesy of: The Red Lion Inn, 30 Main Street, PO Box 954, Stockbridge MA 01262-0954; "Berkshires," FoodNation With Bobby Flay, Food Network

1639. CRAB-AND-CORN CHOWDER with BACON and CHANTERELLE MUSHROOMS

makes 6 to 8 servings


6 ears fresh yellow corn
4 cups low-salt chicken broth
3 cups whipping cream
2 tablespoons olive oil
7 bacon slices, cut crosswise into 1/4-inch-wide strips
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
3/4 cup finely chopped celery
1 teaspoon fennel seeds
1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
6 ounces fresh chanterelle mushrooms, thickly sliced
2 tablespoons dry Sherry
1 teaspoon fresh thyme leaves
1 pound fresh crabmeat
2 tablespoons chopped fresh parsley

Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.

Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.

Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.

Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.


bacon recipe courtesy of: Bon Appétit, January 2003

1562. SUMMER CORN, SHRIMP and BACON CHOWDER

3 slices of bacon, small diced
2 stalks of celery, small diced
1 medium onion, small diced
1 carrot, small diced
1 small green pepper, small diced
1 small red pepper, small diced
2 tablespoons butter
1 10 oz can of cream style corn
2 cups chicken stock
½ cup heavy cream
2 splashes Tabasco
¼ teaspoon black pepper
2 tablespoons flour
1 cup frozen corn
1 splash Worcestershire sauce
½ teaspoon salt
½ lb. small-size peeled and deveined shrimp

Heat a large saucepan or Dutch oven over medium heat. Add bacon pieces and cook until crispy. Add onions, celery, peppers, and carrots; cook about 5 minutes, stirring frequently. Add butter and let melt. Add flour and stir well until all of the butter is absorbed by the flour. Add both types of corn, stock, cream, and seasonings. Mix well and allow chowder to simmer 20 minutes. Just before serving add shrimp and stir well; they will cook in about 2 minutes.


bacon recipe courtesy of: Dana, La Dolce Bacon, Washington, DC

645. EDAMAME CORN CHOWDER with BACON

serves 4


3 slices bacon (4 oz.), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14.5 oz. each) reduced-sodium chicken broth
1 red potato (6 oz.), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15-oz.) creamed corn
1/2 cup half-and-half
coarse salt and ground pepper

In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.

Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.

Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.


courtesy of: Everyday Food, PBS

386. BACON CORN CHOWDER

1/2 lb. bacon, diced
1 large onion, chopped
1 (17-oz.) can cream-style corn
1 can cream of potato soup
2 tablespoon sugar
4 cups milk
1 cup (4 oz.) cheddar cheese, shredded
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper

Fry bacon with onion. Drain fat. Stir in rest of ingredients. Heat until cheese is melted and chowder starts to bubble. Garnish with chopped parsley and paprika. Serves 6. Note: You may want to taste before adding sugar. Also I used a little salt and pepper.

courtesy of: Linda Limpert / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883

197. CORN CHOWDER with BACON

1/2 lb bacon
4 large storage onions
3 large russet potatoes
1/2 head garlic
1/2 pint cream
2 quarts milk
12 oz bag frozen corn
Sprig sage, sprig rosemary.

Thaw the corn and let drain. Chop bacon fine. Render the bacon, reserve the bits. (Pancetta works well too). Carmelize and reserve the onion. Cube and brown the potatoes. Mash and add the garlic. Bring to a smoke. Add herbs for 5 seconds. Add the corn, heat until at a boil. Reintroduce the onions. Add the cream and milk. Bring to a simmer. Add the bacon bits, stir, serve.


courtesy of: Ben, Cambridge, Massachusetts

124. SCALLOP and CORN CHOWDER with BACON

makes four servings


5 slices bacon (4 oz.), cut into a small dice
1 1/2 lb. sea scallops (about 16), patted dry
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 lb. Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
kernels from 2 ears of corn (about 1 cup)
1/4 cup chopped flat-leaf parsley

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.


courtesy of: Real Simple, September 2005