Roasted Corn Chowder With Ham Bacon Recipes

BACON-POTATO CORN CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

ROASTED CORN CHOWDER WITH HAM & BACON

Steps:

• 1. Heat grill to medium high. Husk corn and brush ears with olive oil, sprinkle with salt and pepper. Roast corn directly on grill about 30-40 minutes, turning several times during cooking. Let cool and cut corn from cob. In lieu of roasting corn, you can cut corn from cobs and sauté in a skillet until carmelized. You may also use frozen corn. Thaw corn and pat dry to remove moisture before sautéing. A cast iron skillet with a bit of olive oil works best for carmelizing (this will bring out a sweet, smoky flavor in the corn).
• 2. Meanwhile, heat a large soup pot on medium high heat, dice and sauté bacon until crisp. Drain bacon on a paper towel. Leave about 1-2 teaspoons of bacon drippings in the pot.
• 3. Add a tablespoon or so of olive oil and about the same of butter or margarine. Sauté onions until translucent. Add potatoes, mushrooms, garlic, rosemary, sage, and about 1 tsp each of salt and pepper. Stir and cook this mixture to coat vegetables with bacon flavor and seasonings, about 5 minutes.
• 4. Add wine to deglaze the pot then add chicken broth, ham hock, and diced ham. Bring to a boil, reduce heat and let simmer until potatoes are softened but still firm, about 15-20 minutes.
• 5. At this point, you can either continue with the recipe or remove from heat and finish up when you are about ready to serve. I think it tastes better if you let it sit for a while to let the flavors come out.
• 6. To finish up the recipe, remove ham hock, return to medium high heat and add corn. Stir cornstarch into half and half to dissolve and add to pot. Stir frequently until just boiling. Remove from heat and stir in bacon and parsley. Add additional salt or pepper if needed. You can also remove the small amount of meat from the ham hock and add this to the pot.
• 7. Serve with a warm flaky biscuit or focaccia bread and enjoy!

HAM AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
• Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.