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Corn Chowder Bar - cheesemonger - 08-29-2011
Hey all! I know I've been posting sporadically, but last night we tried something new that I want to share. We had a wine/beer and cheese night, but for the main course, we wanted to take advantage of Hatch pepper season. We decided on a Hatch Corn Chowder with Hatch Cornbread. We had some concerns about some of our guests..those who don't eat spicy foods or (gasp!) bacon. But we still wanted it to be hearty enough to be counteract the beer and wine. So my brother made a Corn Chowder out of Charleston Receipts Repeats but left out the bacon and used roasted fresh corn as opposed to frozen as called for in the recipe. Then we set up a topping station with bacon, grilled chicken, queso fresco, cilantro, and roasted Hatch peppers. Everyone got to customize their bowl! It seemed to be a big hit.
Re: Corn Chowder Bar - Gourmet_Mom - 08-29-2011
What a great idea, Allison! Who in the world doesn't eat bacon? Is't that un-American? LOL!
Thanks for sharing this! It opens up so many other ideas!
Re: Corn Chowder Bar - esgunn - 08-30-2011
Allison, That sounds great and like a lot of fun!
Re: Corn Chowder Bar - Mare749 - 08-30-2011
What a great idea, Allison! Sounds delicious!
Re: Corn Chowder Bar - cjs - 08-30-2011
"Is't that un-American?" It definitely is!!
I love roasted corn for making corn (and such) chowders and what a great idea for a party. Idea copied and written down - thanks Allison.
What wine (or beer) did you prefer with the corn chowder?? And what other foods did you serve?
Re: Corn Chowder Bar - DFen911 - 08-30-2011
How dare you!! How dare you come on here, make me hungry and NOT share a recipe...Oh the nerve
Re: Corn Chowder Bar - cheesemonger - 08-30-2011
Haha! Recipe follows.
Jean, we also served Hatch cornbread and a Chilled Creamy Green Chile Soup out of Stop and Smell the Rosemary. (I know, soup heavy.) The chilled soup was good but spicier than expected (I think the produce guys got the mild and hot peppers mixed up.) We have decided we like it better as a dip with tortilla chips. I enjoyed my food with a Chenin Blanc..I don't recall which one..something the wine recommended after they were out of my go-to Pine Ridge Chenin Blanc/Viognier blend. Most of the other guests drank Dos Equis or IPA.
We started with a cheese course. One of our guests had recently confided in me that she doesn't like blue cheese or brie. Of course, I took this as a personal challenge. For the brie contender, I served Robiola Bosina, and Italian soft ripened (not true brie) cheese that is a blend of sheep and cow milk. It still had the mushroomy flavor of brie and she didn't like that. For the blue contender, I offered up Pure Luck Hopelessly Blue, a local goat blue which has won over many previous blue-haters, but still, she resisted. I also threw in a second blue I wasn't even planning on called Muffatto which mean "modly" in Italian (or so I'm told.) It has very little blue veining, but is interesting because they coat it in a mixture of hay, marjoram, hay and chamomile and then age it in oak barrels. None of us could stop eating it because it was so derned interesting. We all agreed we didn't need it in our fridge at all times but it was the most blue my friend had ever happily consumed.
I also put out a couple of things everyone would like...Espresso Sartori (artisan cheddar coated in espresso..it was the favorite) and Lambchopper (sheep gouda from the same folks at Cypress Grove who make Humboldt Fog.)
Corn Chowder
5 slices chopped bacon
1 large onion diced
4 potatoes diced
1 cup water
2 10-ounce packages frozen corn (subbbed roasted)
3 cups milk
2 teaspoons sugar
1/4 cup margarine (we only have butter)
2 1/2 teaspoons salt (we used seasoned at Mom's suggestion)
1/4 teaspoon pepper
Cook bacon and remove from pan. Saute onions in bacon grease. Drain grease. Add potatoes and water. Cook 10 minutes. Add remaining ingredient. Cook over low heat for 10 minutes. Serice in bowls with bacon over top. (We did the bar thing.) And I'm sure we simmered longer than 10 minutes.
Re: Corn Chowder Bar - cjs - 08-30-2011
Where to start...where to start!
"Pine Ridge Chenin Blanc/Viognier blend" - need to look for this one - thanks.
I have "Stop and Smell the Rosemary" (thanks to your folks) - so I'm set there.
"We have decided we like it better as a dip with tortilla chips" - would that be the Hatch dip your mom and dad make? We love that one. (in fact, it is in the Black Beans & Corn book)
"Robiola Bosina, and Italian soft ripened (not true brie) cheese that is a blend of sheep and cow milk." I love Brie (European not domestic) and we have tried Robiola and love it also.
" called Muffatto which mean "modly" in Italian (or so I'm told.) It has very little blue veining, but is interesting because they coat it in a mixture of hay, marjoram, hay and chamomile and then age it in oak barrels. " - another to look for - thank you!
"...Espresso Sartori (artisan cheddar coated in espresso..it was the favorite) and Lambchopper (sheep gouda from the same folks at Cypress Grove who make Humboldt Fog.)" Oh crap, these too!
All in all, a great post with lots of wonderful ideas - and we do need a trip to Central mkt. soon. Thanks a lot, Allison, for getting back to us on all these goodies. All is duly copied.
Re: Corn Chowder Bar - Gourmet_Mom - 08-30-2011
I'll second that, Jean! Thanks for some great ideas, Allison! This is a thread to save!
Re: Corn Chowder Bar - Harborwitch - 08-30-2011
Quote:
Where to start...where to start!
"Pine Ridge Chenin Blanc/Viognier blend" - need to look for this one - thanks.
I have "Stop and Smell the Rosemary" (thanks to your folks) - so I'm set there.
"We have decided we like it better as a dip with tortilla chips" - would that be the Hatch dip your mom and dad make? We love that one. (in fact, it is in the Black Beans & Corn book)
"Robiola Bosina, and Italian soft ripened (not true brie) cheese that is a blend of sheep and cow milk." I love Brie (European not domestic) and we have tried Robiola and love it also.
" called Muffatto which mean "modly" in Italian (or so I'm told.) It has very little blue veining, but is interesting because they coat it in a mixture of hay, marjoram, hay and chamomile and then age it in oak barrels. " - another to look for - thank you!
"...Espresso Sartori (artisan cheddar coated in espresso..it was the favorite) and Lambchopper (sheep gouda from the same folks at Cypress Grove who make Humboldt Fog.)" Oh crap, these too!
All in all, a great post with lots of wonderful ideas - and we do need a trip to Central mkt. soon. Thanks a lot, Allison, for getting back to us on all these goodies. All is duly copied.
Okay - with a couple exceptions I would say this is verbatim. Allison this is such a clever idea! My mind is trying to determine if this would be a good winter after golf event. Thank you for sharing the idea and the recipe, and all the reviews of cheeses.