Many cook books have corn chowder recipes. The recipe in Fannie Farmer's book, "The Boston Cooking School Cook Book," originally published in 1896, calls for canned corn, onions, potatoes, and salt pork. This hearty soup is served with hard "common crackers" soaked in cold milk to soften them.
New England recipes for corn chowder contain the basics of onions, potaotes, corn and cream. Fannie Farmer's recipe may have evolved from New England clam chowder with corn. Southern recipes for corn chowder call for the trinity -- onions, celery, green and red peppers. Many professional chefs and home cooks have experimented with the corn chowder recipes.
Jasper White, on the Leite's Culinaria website, describes corn chowder as "the king of farmhouse chowders." His recipe is based on a Shaker recipe from Hancock Village in Pittsfield, Massachusetts. White adds chicken stock to his corn chowder, along with cumin and tumeric.
Ina Garten's corn chowder recipe, posted on the Food Network website, also contains chicken stock. She adds white sharp cheddar cheese to her chowder for added richness.
On this cold Minnesota morning corn chowder sounded warm and comforting, but I didn't want to go to the store for any fancy schmancy ingredients. When I checked the food on hand I found everything I needed for stick-to-your-ribs corn chowder. I made my chowder in a cast iron skillet, but you may wish to use a soup pot. From start to finish, this hearty chowder took only 20 minutes to make. This recipe feeds four and may be doubled.
Stick to Your Ribs Skillet Corn Chowder
4 slices thick bacon, cut into thin strips with kitchen shears
4 green onions. cut into thin slices with kitchen shears
2 small red potatoes, washed and diced
1/2 cup frozen vegetable combination of corn, carrots, and asparagus, defrosted (I found these leftover veggies in the refrigerator.)
12 3/4-ounce can creamed style corn (I used salt-free.)
3/4 cup fat-free half and half (Approximate measure. I filled the corn can 3/4 of the way with cream)
1/2 teaspoon dried thyme leaves
Salt and freshly ground pepper to taste
Cook bacon in skillet until crisp and brown. Remove bacon with slotted spoon and drain on paper towels. Carefully wipe skillet with additional paper towels. Pour green onions into skillet and saute over low heat until wilted.
Put diced potatoes in a bowl with a little water. Cover and microwave on high for 1 1/2 minutes. Drain water and add potatoes to skillet. Cut defrosted carrots and asparagus into small pieces. Add these pieces, defrosted corn, canned corn, half and half, thyme and salt and pepper to soup. Cover and simmer over very low heat until heated through and flavors blend. Serve with tiny oyster crackers. Makes 4 generous servings.
Copyright 2008 by Harriet Hodgson
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