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corn chowder

This is one of my favorite recipes. It is pretty quick, only taking about 30 minutes of actual active cooking, and about 20-30 minutes more of simmering. If I’ve had a blah day at work and it’s cold and rainy out, I can make this, because I almost always have everything on hand to begin with.

The basis for this recipe came from Emeril, but I’ve modified it slightly.

2 1-lb bags of frozen corn kernels (be sure not to get the kind with sauce; I’m guessing it’s 7 or 8 cups)
1/2 pound salt pork, diced (I’m going to try this with bacon next time. The salt pork is the longest part of this recipe, but I’m not sure if there will be enough fat rendered without the salt pork)
3 cups chopped yellow onions (We forgot that we didn’t have any onions the last time we made this. The chowder was plainer, but by no means not good. I’ll give this item an “optional, but recommended”)
1 teaspoon celery salt
1 teaspoon cayenne (or if you prefer, as I do, paprika)
2 cloves garlic, pressed
1 bay leaf
3 cups peeled, diced baking potatoes, like russets
8 cups chicken stock or broth
1 cup milk
1 cup heavy cream
Salt
Freshly ground black pepper

In a large saucepan, cook the diced pork over medium-high heat until golden brown and the fat is rendered. Remove the pork and set aside in a small bowl with a couple paper towels to soak up the grease. Add the onions, celery salt, and cayenne to the rendered fat, and cook until onions are soft, about 4 minutes. Add the garlic and bay leaf and cook, stirring, for 30 seconds. Add the potatoes and corn, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add the milk and cream, and simmer for 5 minutes.

Remove from the heat and discard the bay leaf. Season with salt and pepper to taste, keeping it a little less salty than you’d like. Serve immediately with pork pieces as garnish. Those will add saltiness and crunch.