Make it at Home: Corn Chowder
Ingredients
Corn
- 4 ears of corn
- 1 tsp butter (we used Miyoko's butter)
- 8 oz bacon , chopped
- 2 tbsp butter (use 3 tbsp if bacon is lean)
- 1 garlic clove , minced
- 1 small onion , diced
- 5 tbsp flour
- 2 cups chicken broth
- 3 cups coconut milk
- 1.5 lb potatoes , cut into cubes (about 2 large)
- 2 sprigs of thyme OR 1 tsp dried thyme
- 3/4 cup coconut cream
- 3/4 cup shallots / scallions , green part finely sliced
- Salt and finely ground pepper to taste
Instructions
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Cut the corn off the cob. Keep naked cobs.
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Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
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Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
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Add flour and mix it in to make your roux - this will thicken your soup. Cook, stirring, for 1 minute.
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Add broth, coconut milk, potatoes, and thyme. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes.
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Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
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Stir through coconut cream and 3/4 of the bacon and shallots/green onoin. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.
- Enjoy!
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Chef Nicolette's Eggplant Caponata
"I love making a big batch of caponata in the summer to have in my fridge all week. It’s great with pretty much anything- meat, fish, toast, fried eggs, cheese- it’s just delish! This recipe makes things a bit easier by roasted the eggplant and folding it in at the end. Traditionally, pine nuts are mixed in but I like garnishing with almonds since we live in the almond mecca and this way they add nice crunch to the dish. Caponata is better made at least a day in advance as well to allow the flavors to meld together. Even people who are weary of eggplant won’t be able to resist the sweet, tart and rich flavor of this caponata!"
