‘Tis the Season for Soup
Winter’s invitation to indulge in foods that nourish the body and soul…
Corn and potatoes …
Total comfort …
Corn and Potato Chowder
Prep Time: 20 minutes Cooking Time: 2 hours
Number of Servings: 8 servings
1 1.5-2 pounds (1 kg) ham or pork hock
5-6 cups (1-1 ½ litres) chicken or vegetable stock
2-3 bay leaves
6 slices of bacon, chopped
1 tablespoon (15 mL) olive oil
1 large onion, fine dice
2-3 celery stalks, fine dice
1 red pepper, fine dice
1 tablespoon (15 mL) finely chopped jalapeno pepper (fresh or pickled)
2 teaspoons (10 mL) dried thyme
1 teaspoon (5 mL) dried oregano
4 cups peeled and cubed (small dice) yellow or red potatoes – about 2 pounds)
4 -5 cups fresh or frozen corn kernels
¼ teaspoon (1.5 mL) cayenne
½ teaspoon (2.5 mL) coriander
1 teaspoon (5 mL) smoked paprika
1 teaspoon 5 mL) Kosher or sea salt
Freshly ground pepper
1 cup (250 mL) heavy cream
2 tablespoons (30 mL) finely chopped fresh cilantro or flat-leaf parsley
Salt and Pepper
Liquid Smoke (optional)
Garnish: Bacon bits, finely chopped red pepper, chopped fresh cilantro or parsley
- In a large stockpot, or Dutch oven, place the ham/pork hock and cover with the stock. Add the bay leaves. Bring to a gentle simmer, and continue to simmer for an hour.
- In a large sauté pan, sauté bacon pieces until brown and crisp. Remove from pan and reserve for the garnish. Discard all but 2 tablespoons of the bacon drippings.
- Add the olive oil to the reserved bacon drippings in the sauté pan. Over medium heat, sauté the onions and celery until fragrant and soft. Add the diced red peppers, chopped jalapenos, thyme and oregano. Set aside until the stock is ready.
- When the stock has simmered for about an hour, add the cubed potatoes to the stockpot. Simmer until the potatoes are just about tender (15-20 minutes). Add the sautéed vegetables. Heat through.
- Add the corn, cayenne, coriander, paprika, salt and pepper to the stockpot and gently simmer until the corn has cooked (5 minutes).
- Remove the ham/pork hock and the bay leaves. When the hock is cool enough to handle, trim off any bits of meat (cut into small cubes) that could be incorporated back into the soup.
- Remove 1 ½ – 2 cups of the soup. Puree in a food processor or with an immersion blender (to the desired consistency). Stir this back into the soup.
- Just before serving, stir in the small chunks of meat, the cream and chopped parsley or cilantro. Heat through; adjust seasonings to taste. If more ‘smoke’ flavor is needed, stir in a few drops of liquid smoke.
- To serve: Either place some of the reserved bacon bits and some finely chopped red peppers in the bottom of each bowl and pour the soup over top (and garnish with some chopped cilantro); or pour soup into the bowl and top with a sprinkle of bacon bits, red peppers, and cilantro.
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