Tuesday, 8 February 2011

Dried Corn Chowder

More soup! Well, it is definitely the heart of soup season right now. There will be more soup after this, too. Also, more of our dried corn and tomatoes (and potatoes!) get used up. This was delicious, actually, and I'll be making it again as long as the corn and tomatoes (and potatoes!) hold out.

If you don't have dried corn, you can use frozen corn. Just don't add it until the potatoes are mostly cooked, and use twice as much. I'd also start off with just 4 cups of water and see how that did before I added any more.

4 to 6 servings
1 hour prep time


3 to 4 medium potatoes (500 grams, 1 pound)
2 cups dried corn
1/2 cup dried tomato bits
6 cups water
1 teaspoon salt
2 bay leaves

2 medium onions
4 slices fatty bacon
1/4 cup flour

2 cups whole milk or light cream

Scrub the potatoes - peel them if you like, but I don't bother - and cut them into dice. Put them in a large soup pot with the corn, the dried tomatoes (cut up a bit), the water, the salt and the bay leaves. Bring to a boil and simmer for about 20 minutes, until the corn and potatoes are tender. Add more water if the mixture gets too thick.

Meanwhile, peel and chop the onions. Chop the bacon, and cook it until it has releases a fair bit of fat in a medium skillet. Add the onions and continue cooking, stirring regularly, until the onions are soft and slightly browned and the bacon is crisp.

Add the flour to the bacon and onions and continue cooking for 3 or 4 minutes, until the flour is well absorbed into the mixture. Add all this to the soup, and mix in well. When the soup has thickened up, add the cream. Let the soup get good and hot again, but don't let it boil once the cream goes in. The same goes when heating any leftovers.




Last year at this time I made Orange Duck with Fried Wild Rice and Beet Orzotto.

4 comments:

Little Black Car said...

I needed this recipe! A friend of ours from Pennsylvania gave us a bag of dried corn, swearing it was a kitchen staple, and we have no idea what to do with it.

I've also got potatoes to use up. Awesome!

Ferdzy said...

Ha! Excellent. I was thinking, who's going to have dried corn? Besides me?

It really should be available commercially. It is extremely convenient, and it's actually really good too - one of the best vegetables for drying.

Peter Tschirhart said...

I just made this last night, it was great! My wife doesn't eat pork so I used Lillydale turkey "bacon" adding a little butter to bring up the fat content. You just have to be careful to keep an eye on the heat so as not to burn the butter. Oh, I used frozen corn. I need to source out the dried stuff.
Great recipe, thanks

Ferdzy said...

Thanks for commenting, Peter. I'm glad to hear it worked well for you.