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Corn (or Clam) Chowder
"Food is the most primitive form of comfort."
-- Sheilah Graham
This classic recipe hardly needs introduction, but I've been annotating my recipes so I feel compelled to continue... Chowder is a great fall-winter soup. I ought to buy a bushel of corn from the market & freeze the kernels but I haven't gotten to that level of enlightenment yet. (I did just read that zucchini bread & zucchini freeze well, so there's another idea for the great winter stock-up. I am still perfecting my zucchini bread recipe so when it's good I'll post it.) This is a simple recipe, but you can modify it to suit your tastes & the contents of your fridge/garden.
This recipe is almost the same as my clam chowder recipe: just use about a cup of chopped clam meat (razor clams gathered on the coast for me, of course) in place of the corn. You could also add some chicken chunks to make chicken corn chowder (you'd want to add them with the potatoes & be sure they got cooked well).
Sauté onion in butter until translucent.
Add stock & bring to boil.
Add potatoes & bring back to boil.
Add milk & bring to simmer.
Add pepper, corn, bacon & seasonings.
Add cold roux to hot soup & stir well. Let cool.
I can never wait a day for a bowl of this one, but -- like any soup -- it's always better when you let it sit a bit (uh, in the fridge, if that's not obvious ;). If you follow this recipe you'll probably have enough left over for a second meal or two!
Serve with a grilled cheeser for a complete meal or some soup crackers for a tasty lunch.
Use equal parts flour & fat.
Melt butter or rendered bacon fat (do not brown).
Slowly add flour, whisking constantly.
Correct consistency (like frosting) with more flour or more butter as needed.
Only add cool liquids to hot roux (always slowly, always whisking) or cool roux to hot liquids. I usually stir in some half & half to help cool the roux, then add it to the hot soup.
Roux will freeze for 2 months.
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