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Anders "Smokey Corn Chowder Soup" Recipe

Smokey Corn Chowder Soup Recipe

Smokey Corn Chowder Soup With Fresh Bread
Smokey Corn Chowder Soup With Fresh Bread

This soup recipe is so easy and so tasty, you will be impressed. Everyone raves about my Smokey Corn Chowder.

This recipe is for 4-6 people. Four people if you make it the main meal.

I know it looks like a lot of ingredients, but it is just an illusion and besides it's easy. Well let's not waist time, I know you are dying to get started.


Here are the ingredients for this recipe:


  • 2-4 tbs (30-60 ml) of butter (use more or less depending on how fatty your bacon is)
  • 6 slices of thick bacon; chopped. I like Naturally smoked Harvest Bacon from Saskatchewan. if you want to go meat less, well, leave it out. But that would be a shame.
  • ½ cup (120 ml) of chopped onions
  • 1 cup (240 ml) of chopped celery
  • ¾ tsp of liquid smoke (like Woodland Natural Hickory Liquid, if you can't get your hands on any you can go without, but it would also be a shame)
  • 3 Cups / 710 ml of corn, including the broth ( I like Green Giant Niblets Corn. Two 341 ml or 12oz cans are close enough)
  • 2 Cups (480 ml) of cubed raw potatoes (I like using baby potatoes and cut them half with the skin on)
  • 2 ¼ cup (540 ml) of water
  • 5 tsp (25 ml) of sugar
  • 3-4 tsp (15-20 ml) of salt (the amount of salt depends on how salty your bacon is, start with 3 tsp)
  • ¼ tsp of fresh ground pepper
  • 4 Cups (960 ml) of Half & Half (10% Milk Fat)
  • 3 tbs of flour

In a large (5 plus liters/quarts) sauce pan over medium heat, melt the butter, add the chopped up bacon, onions and celery. Saute for approximately 3-6 minutes, till celery is tender.

A Steaming Bowl of Smokey Corn Chowder Soup
A Steaming Bowl of Smokey Corn Chowder Soup
Add the cubed potatoes, corn and liquid smoke, saute for another minute while tossing at all times. This is to coat the corn and potatoes with the liquid smoke.

Now add the water, sugar, salt and pepper. Bring to boil and turn down to simmer on low for 10-20 min. The potatoes should not be cooked all the way, just starting to get soft.

Take one cup of the half and half in a mixing bowl and whisk in slowly the 3 tbs of flour. Whisk this one cup of half and half and flour mixture into the soup. Mix and stir for one minute, then add the remaining 3 cups of half and half and mix well.

Bring to boil again and quickly turn down to simmer for another 10-20 minuets. Keep after the bottom of the pan with a whisk so it does not burn. The soup should be creamy, if you like it thick, then just simmer a bit longer.

If you are making it ahead of time, like a day before, then you should simmer it a shorter period of time since you will be warming it back up again. Serve with some fresh bread.


Wine Pairing and Recommendation:


I think a bottle of a fruity Chardonnay like Beringer Chardonnay or a nice crisp Riesling like the award winning Riesling from Justin Boxler Winery in Niedermorschwihr in the Alsace.

If you prefer red wine, well why not a robust Ravenswood Zinfandel, from California. You go and try something different and let me know. If all else fail, just have a beer.

Kiss the Cook,

Anders

1 comment:

  1. Great recipe, I loved the smockey flavour. Easy to make. It warmed up the whole evening.

    ReplyDelete