Whenever I’m feeling extra generous, and if there are no distractions, like a football game or fish that are begging to be caught or bullets that need to be used up over at our favorite little outdoor range by Bear Gulch, I might make one of my family’s favorite dishes, if they are currently worthy. Of course judging their level of worthiness is entirely up to me. I have gone up to an entire year without making this dish.
The other day I must have been feeling extra generous because I gathered all the necessary ingredients and pots and pans and began the tedious labor of love which I hope my family appreciates.
Actually this wonderful, tasty, rich and hearty dish takes two days to do it right. It really isn’t complicated it’s just that you will need a couple or three cups of chicken broth that has been reduced significantly. I’ll grab a family pack of thighs and throw them in a large pot with plenty of water, add a whole onion quartered, and a couple of whole cloves of garlic. I don’t bother chopping garlic cloves anymore. Actually I don’t even take off the skins. I just throw them in the pot as they come off the bulb. I’ll strain it all later anyway. I add salt, pepper, and a generous amount of onion powder. Next I boil the daylights out of it. After an hour and a half or so I pull the thighs out, separate the meat from the bones and skin, throw the bones and debris back into the pot and continue boiling for a couple of more hours or so with the lid off. While this is going on I wash up a bunch of really nice red or golden yellow potatoes and cook them very slowly, skins on, in almost, but not quite, simmering water for at least two hours. Then I drain them. Once they are cool and dry I place in the fridge. I strain the chicken broth and cook it down to approximately three or four cups of nice rich chicken goodness. Then I strain the broth cool some, and place in the fridge as well.
The next day if I’m still feeling generous and my family hasn’t done anything to disqualify them from being found “worthy,” I break out all of the ingredients. One pound of sweet corn frozen from our garden, one pound of bacon, half to one pound or so cheddar cheese to taste, one can evaporated milk or half and half, one cube of butter, one cup flour or so as needed, boiled potatoes, a couple of large carrots, red bell pepper for a little color, salt, pepper and paprika.
I know the measurements are a bit vague but I don’t measure. I just let it rip. Whatever looks or feels good is what I do. We are not making rocket fuel so there is plenty of room for personal preferences, etc.
Anyhow once I line everything up I cut my cooked potatoes into small chunks leaving the skins on. You’ll see by cooking the potatoes the day before that the texture will be outstanding. Then I cut the carrots and put them on to simmer until just tender. While the carrots are cooking I’ll get the one pound of bacon going. Cook it slow until it is very crisp but not burnt. We have had a problem with that here in our house; of course I won’t mention anyone’s name so you can relax Vickie. Put the crisp bacon to one side to cool. Now make a roux by melting a cube of butter on medium heat adding enough of the flour to soak up all the butter. You want an almost dry consistency. Next slowly add 1 can of evaporated milk or 12 oz half and half to the roux stirring constantly. Then stir in chicken broth until desired thickness. Add cheese and stir until melted and blended. Be careful here. Too much cheese will make it really rich. Once everything is blended add cooked and drained carrots, sautéed red peppers, cubed and precooked potatoes, thawed sweet corn, and bacon that has been browned and finely chopped in blender. Finally, season with salt, pepper and paprika to taste. Add milk, if needed, to thin it. Since I don’t measure it does turn out a little different every time but it is always the best corn chowder I have ever had and my family whole heartedly agrees. My sweet wife usually whips up a batch of her world class homemade corn bread and boy howdy are we ever in pig heaven.
- Ingredients:
- I can evaporated milk or 12 ounces half and half or so
- 1 cup flour (apx.)
- 1 cube butter melted
- 3 cups reduced chicken broth
- 1 pound cheddar cheese or less, easy there this will determine richness
- Milk as needed
- 3 cups cooked and cubed potatoes, there abouts
- 1 ½ cups cooked and cubed (small chunks) carrots, drained
- 1 pound or so sweet corn, from garden if possible
- Half cup chopped red bell pepper or less
- 1 pound bacon crisp and finely chopped
- Salt, pepper and paprika to taste
This recipe will make a nice large pot full but it will not go nearly as far as you might think.
John