Corn And Fingerling Potato Chowder With Applewood Smoked Bacon Recipes

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

BACON-POTATO CORN CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

SUMMER CORN CHOWDER

Steps:

• Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
• Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids). Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.

CORN CHOWDER WITH FINGERLING POTATOES & SMOKED BACON

Steps:

• Cook bacon in a large pot oven over medium heat until crisp. Remove bacon from pan and set aside to drain on paper towels.
• Add butter and onion to drippings in pan and cook 8 minutes or until tender, stirring occasionally.
• Add flour and stir to coat onions. Continue to cook until flour has turn a very pale, golden color, one or two minutes.
• Add corn, chopped thyme, cayenne pepper, and garlic to pan, and stir to combine.
• Cook for 30 seconds, stirring constantly. Stir in broth, cream, and potatoes.
• Cover, turn heat to high and bring to simmer. Reduce heat to medium low and cook 10 to 15 minutes or until potatoes are tender and the broth has thickened, stirring frequently.
• Season with salt and black pepper. To serve, ladle into bowls and sprinkle with the reserved crumbled bacon and thyme leaves.