I surprised myself with this recipe, given that I threw it together after craving corn chowder. It's good eating. The chowder takes about two hours to come together, but it's simple work. Chop, add, stir, wait. Repeat.
- 3 ears corn
- 3 cups water
- 4 slices bacon, chopped
- 1 leek, finely diced
- 2 stalks celery, finely diced
- 2 carrots, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1.5 tbsp flour
- 2 filets haddock, cut into large chunks
- 15 oz fresh shucked clams and their juices Note: we got this at Whole Foods. You could also steam and shuck clams or get them canned.
- 4 boiling potatoes, cut into large chunks
- 2 cups whole milk
- 3 tbsp chives
- salt and pepper
- 1/2 load sourdough bread
- 3 tbsp olive oil
- 1/2 tsp red pepper flakes
- salt and pepper
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Cut the corn kernels off the cob, reserve.
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Make corn broth by adding the cobs and the water to a small pot. Bring to a strong simmer until ready to add to the chowder pot. Or, for about 15 minutes.
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In a large soup pot, cook the bacon until crispy. Take out the bacon and drain the pot until all fat is out, just coating the pan.
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Add butter, leeks, celery, carrots, garlic, and thyme. Season with salt and pepper to taste. Sauté until crisp-tender. Or, 5-7 minutes.
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Add flour and, stirring constantly, cook for 1-2 minutes more.
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Add corn broth, potatoes, and clam juice. Bring to a strong simmer and cook for 15 minutes.
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Add corn kernels, haddock, clams, and milk. Bring to a boil. Reduce to a low simmer and cook for five minutes.
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Salt to taste. Serve and top with chives and croutons.
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Preheat oven to 400 degrees.
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Cut bread into ~1/2 inch cubes and toss into your tray. Space them out so they get extra crispy!
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Drizzle olive oil and mix with your hands.
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Season with salt, pepper, red pepper flakes.
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Bake for ~5-10 minutes, or until nicely toasted.
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Marvel at how easy croutons are. Eat on EVERYTHING.