3 cans of cream style corn
1 medium onion
1 shallot
3 cloves of garlic
6 strips of bacon
4 medium potatoes
1 Box of chicken stock
1 pint of heavy cream
1/2 tsp white pepper
salt
2 cups of Guryer or Cheddar cheese and 1-2 pounds of cubed ham (optional)
Cook you bacon until crispy and let rest on a paper towel lined plate. Reserve the drippings. Cut you onion and shallot into a small dice. For the potatoes, to peel or not to peel, that is your choice. Cut them into decent size pieces. Crush up the cloves of garlic. Add the bacon drippings to a warm cast iron dutch oven or heavy bottomed soup/stock pot. Sautee the aromatics until soft adding the white pepper and salt to taste. Once they are soft and translucent add a splash of the stock to deglaze the pan. Add the corn, potatoes, cream, ham if desired and stock.
Simmer this covered for an hour or so. Remove the lid and check for consistency. If it is a little thin let it simmer for 30 mins or so uncovered. You can always add a slurry of Guar gum or cornstarch if you like. Crumble up the bacon and add it at the end. For some extra flavor throw a cup or two of Guryer or Cheddar cheese in at the end. Diced chives or green onions make a nice garnish for this and some warm cibatta rolls or crusty rustic bread for dipping.
2 comments:
Mmmmm sounds so good! In your professional opinion, do you think I could substitute veggie stock for chicken stock, use a lighter cream (not heavy), and leave out the bacon, ham & cheese? ;)
...or would that wreck it completely?
Totally. You could use milk instead of cream. Vegetable oil instead of bacon drippings. Veggie stock or bullion instead of chicken stock. And the cheese, bacon and ham are always optional.
This would not wreck it and would definitely lighten it up a bit. It would not be as thick unless you thickened it at the end.
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