Corn Chowder
 |
4 Tablespoons Chef Paul's Vegetable Magic (or you other favorite seasoning) |
|
1 teaspoon dried thyme leaves |
|
3/4 teaspoon dried marjoram leaves |
|
6 slices bacon, diced |
|
1 cup chopped celery |
|
3 cup chopped onions |
|
1 medium-large potato, peeled & grated |
|
6 cups chicken stock |
|
7 cups fresh corn kernels (about 12 ears) |
|
2 cups finely diced peeled potatoes |
|
1 tablespoon dark brown sugar, optional |
|
1 cup heavy cream |
Combine first 3 ingredients in a small bowl, (this is the seasoning mix). Place the bacon in a heavy 5 quart pot over high heat. Cover & Cook stirring occasionally, until crisp, about 5-6 min. Remove the bacon with a slotted spoon and drain it on paper towels.
Add the celery, 2 cups of the onions, and seasoning mix to the pot. Cover & Cook, scraping the bottom once or twice until the onions are golden about 4-5min. Spread the grated potato over the onions, cover & cook for 2 min, the mix the potato with the rest of the ingredients. Cover & cook just until the mixture starts to brown & stick to the bottom of the pot, about 5 min. Add 2 cups of the stock, scrape the bottom of the pot, cover & cook for 1 min. By now you should have a rich light brown mixture that is wonderfully fragrant. Add 1 more cup of stock and scrape the bottom clean again. Cover and bring to a rolling boil.
Reduce the heat to medium and cook stirring occasionally for 2 minutes. Break up the potato with a whisk and blend it into the stock. Return the heat to high and add the corn, remaining onions and remaining 3 cups of stock. Scrape the bottom of the pot and bring to a boil. Cover & cook, stirring occasionally for 8 minutes. Whisk the mixture thoroughly and cook, stirring occasionally for 6 min. Add the diced potatoes, stir and cook 8-10min more. If you wish to add the sugar, do so now. Stir in the cream and bring to a boil, reduce the heat and simmer for 3 min. Remove from the heat and stir the bacon into the soup.