While at work the next day I remembered that Barefoot Contessa had posted an older recipe on Facebook for Cheddar Corn Chowder. I had attempted it years ago, but I was vegetarian and after modifications I found the recipe lacking a bit in flavour. But with a Tupperware full of leftover corn, and most of the ingredients already on hand, I decided to give it another go. This time, I would add the bacon, bacon fat, half & half, and cheddar (shudder!!). And this time, the chowder was fantastic. (Lots of bragging in this post!). The Contessa does not hold back, so I would not call this recipe light, but I feel less bad knowing that the recipe was based on fabulous raw ingredients. I really encourage people to try this recipe; I will most certainly make it again, especially when I have fresh corn. I followed the recipe except for two modifications; 1. I re purposed the water that I used to boil the corn in as the base for my broth (using a chicken flavoured liquid bullion) which added extra corn flavour, and 2. I divided the recipe in half exactly, making 4-6 servings, which still seem very generous. I served it with sliced ciabatta, warmed in the oven and covered with a garlic infused, fresh rosemary butter and grated cheddar. Wine is not a must (unless you're in my house) but it pairs nicely.
|Barefoot Contessa's Cheddar Corn Chowder|