Ric’s Corn ChowderDecember 14, 2011 by: Brian
Our friend Ric Roberts sold us on his delicious Corn Chowder! Looks like he is feeding the Eastern Seaboard with the amount of ingredients he has, but man-oh-man this looks good for one of those cold winter nights when all you want to do is get into your full-length fleece onesie with feet and watch reruns on the Food Network (I hear Cavan actually has a set of these PJ’s with Hello Kitty on it!! – http://tinyurl.com/3mcnxsl) Here’s how Ric makes his Chowder:
15 tablespoons all purpose flour
15 tablespoons granulated sugar
2 tablespoons seasoned salt
1 tablespoons garlic powder
1 tablespoons black pepper
1 tablespoons paprika
1 gallon milk
2 sticks of butter
6 cups cooked whole corn kernels
1 lbs uncooked bacon cut into 1/4″ pieces
6-8 stalks green onions or scallions diced
1 bulb of garlic peeled and diced
2 26 oz cans Cream of Mushroom soup
4 10 oz cans chunk chicken drained
4-6 medium potatoes cut into 1/2″ pieces
In a 12 quart stock pot, melt the butter on medium heat. Once melted, slowly whisk in the first 7 ingredients (flour, sugar, salt, garlic powder, pepper, paprika, milk). Leave on medium heat, whisking often.
In a skillet, place bacon, garlic, and scallions. Cook on medium heat for 20 minutes.
Bacon should just be starting to crisp. Dump into a colander to drain excess grease.
Do not completely dry bacon. Return to skillet but leave off of heat.
In a blender (may take 2 blenders full depending on size) put corn and ladle milk mixture into blender
so that corn is covered and 1 extra cup on top. Pulse until corn is broken up but still chunky, not pureed.
Add the creamed corn, soup, potatoes, chicken, and the bacon/garlic/scallions all into stock pot. Be sure to
use a rubber spatula to scrap out skillet to get remaining bacon drippings into the chowder.
Once all is in the stock pot, increase heat to medium-high. Stir often until chowder has come to a slow boil.
Cover and simmer on low for 60-90 minutes or until potatoes are to desired softness.