Tuesday, December 30, 2014

IChewandReview Cooks for You: Ina Garten's Corn Chowder

Ina Garten's Corn Chowder


The Recipe
Ingredients

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

1999, The Barefoot Contessa Cookbook, All Rights Reserved
Advertisement

© 2014 Television Food Network, G.P. All Rights Reserved.


Cooking for You . . .

Barefoot Kimtessa won't have sore feet...
Every Christmas, I host my inlaws, parents, and sometimes other random people for linner at my house. I don't want to spend all day in the kitchen because that's not what Christmas is about. Besides, who in the hell wants tired feet on a holiday? Maybe the Barefoot Contessa, but not me. Because I'm lazy, it's become a tradition for me to cook up a soup or two and serve them in bread bowls. See what I did there? Bread bowls = less dishes. 




This year was no different. In fact, I was so lazy I only cooked one soup. I was wanting something creamy and a bit cheesy, so I decided on Ina Garten's Corn Chowder. It sounded easy enough. 

A quick tangent...
I imported the recipe into my PlanToEat.com account, so now it is stored for life. And I need to take us on a tangent for a quick sec to tell you I love Plan to Eat! You can import recipes from anywhere on the web, drag and drop meals onto a calendar, and then generate a shopping list. Oh, but it doesn't stop there, folks! When you are ready to cook, you can go into cooking mode where it breaks down the recipe into steps with the ingredients highlighted. This is great for me because I have a really tough time following directions. When it's broken down, it's easier. I just elevated my laptop in case I spilled something (highly likely). Another super feature is you can make notes about the recipe after you've prepared it.

Taking it one step at a time...
I got out (what I thought was) my large pot and preheated it a bit. I threw in the bacon and olive oil, all the why questioning why in the world I was adding oil to bacon. Isn't there enough grease? However, Ina knows best, so I followed her directions. 


I cooked up the bacon until it was nice and crispy and set it aside. Gorgeous, huh?


Into the bacon grease went my diced onion and a half a stick of butter. I know you are totally admiring my knife skills with those perfect little onion pieces. I'll let you think I'm that skilled with a knife. Once again, I was wondering why I was adding butter to olive oil and bacon grease (was this a Paula Deen recipe in disguise??), but being a good little girl, I played along with Ina's little fatty game. 



After the onions became translucent, I added my dry ingredients which I had pre-measured--Yeah, I was that organized--and cooked them for three minutes.


Then in went the chicken stock and the taters. Oh can I say how glad this recipe called for UNPEELED potatoes? Yes! Less labor and mess!

As the taters bathed in the chicken stock and stuff, I couldn't help but notice the thick layer of grease on the soup. At this point, I also realized Ina and I had 2 different definitions of "large." I still had cream, corn, and cheese to add to this concoction, and the liquid wasn't but a couple of inches from the rim of the pot. Fingers crossed it would fit. As the potatoes cooked, I shredded the cheese and measured out my liquid ingredients. Next time, I'll hide the bottle of Two Buck Chuck. I'm embarrassed that I have that crap in my house. I also shucked the corn. Kidding. As I have established, I'm a bit lazy on Christmas, so I used frozen--don't hate.

After the potatoes were done, I dumped in the rest of the ingredients, and dare I say I had about 1/2" to spare in that dang pot. Whew. Minus the layer of fat, I would have had 1" to spare. Ha ha.

So that was pretty much it as far as the actual cooking of the soup. I chopped up some green onion and finely grated the rest of the sharp white cheddar cheese for garnish. Take a peep at the finished product:

Now the moment had arrived to taste my creation. I found it to be completely lacking flavor. It didn't knock my Christmas socks off, and it was very thin. And greasy. If Ina wouldn't walk around barefoot, she would have realized her socks wouldn't be knocked off by this recipe either. However, it wasn't horrible. After I added some ghost pepper salt for some heat and some more cheddar for some bite, it was pretty good. It still lacked depth, though. 

Lessons Learned . . .

To get more depth of flavor, I would suggest one or all of the following:
  • Add a bit of fish sauce for some umami.
  • Make this the day before. It was MUCH better the second day.
  • Omit the olive oil, cook the bacon a little longer, and allow some more fond (is that the right word?) develop in the pot. Those brown bits are yummy.
  • Use a really sharp white cheddar cheese. 
  • Make my own stock.
  • I actually think a little dollop of sour cream would be good in it. I know. Hypocritical since I was griping about all the fat.
Would I make this again? Probably, but it won't be in my regular rotation. Onto the next recipe, folks!

Have you made a good corn chowder before? Share the link in the comments! Have any suggestions about what I could have done differently? Comment! But remember, don't be an ass! :)
 

7 comments:

  1. I don't have the nutrition details saved for this recipe anymore but this is really good, really easy and low fat so you can add cheese and sour cream and bacon all you want.

    Creamy Corn Chowder

    Ingredients

    2⁄3c low-fat milk
    1 1⁄2Tcornstarch
    1 16-ounce bag frozen combination broccoli, corn and red peppers (cut up any large pieces)
    1 15-ounce can cream-style corn
    1⁄2c thinly sliced scallions1ccanned chicken broth
    1⁄2t cumin
    1⁄4t pepper (or to taste)

    Instructions
    In a large saucepan, dissolve cornstarch in milk. Add all vegetables, broth and cumin. Bring to boil, stirring often. Reduce heat to medium-low. Simmer until vegetables are tender, 10 minutes. Add pepper; serve.

    Prep Time:
    3 min.
    Cook Time:
    12 min.

    ReplyDelete
    Replies
    1. Wow. That sounds so simple. Thank you!

      Delete
  2. Well it looks gorgeous! Too bad it didn't taste divine. Can I put in a request for Chicken Tortilla Soup?

    ReplyDelete
    Replies
    1. Hmmm. I may have to start researching a good recipe and give it a try. :)

      Delete
  3. This recipe came from the same article (I think it was Self magazine) and it is equally easy as the corn chowder and also is really good, really easy and low fat/low cal but I don't have the nutrition info saved anymore.

    Chicken Tortilla Soup

    Ingredients

    14 1⁄2oz can chicken broth
    1c cooked skinless chicken breast, diced
    1 medium onion, chopped
    2oz (1/2 of a 4-ounce can) diced green chilies
    1 1⁄2t chili powder
    1c baked corn tortilla chip pieces
    1⁄2c reduced-fat cheddar cheese, shredded
    1 small tomato, chopped

    Instructions
    In a medium saucepan, combine first 5 ingredients. Bring to a boil. Reduce heat; simmer uncovered 10 minutes, until onion is tender. Ladle into bowls, add 1/4 cup chips to each, and sprinkle each with cheese and tomato. Serve.

    Prep Time:
    3 min.
    Cook Time:
    10 min.

    ReplyDelete