Tah-dah!!! Introducing the new and improved, ultimate non-dairy chowder! It has taken me several tries and various methods, but what I'm sharing with you is the easiest, tastiest, smoothest [yet toothsome] chowder I've tested. First recipes took hours of purée-ing and transfering between bowls and pots, using leeks and a gazillion potatoes... and the texture was there, but flavor had been lost in all the steps.
So I decided to really strip this recipe down to it's bare essentials: corn, potatoes, and that oh-so-comforting creamy flavor that can only get from real cream, but wait... is there no way around using some form of creamer?! In trying all these versions I realized that the creamy flavor comes not directly from the diary, but from the corn and it's gloriously starchy cob. Finally a solution!
Take full advantage of the season by getting farm fresh corn and cutting off the kernels yourself. By adding both the kernels and the cob, you create that satisfying sweet/salty/buttery combination that needs no help from the dairy isle. Of course, if you're entertaining with this dish, just have a small saucepot of warmed half & half or cream on the stove for guests who prefer the more traditional recipe. Keep a ladle nearby for when it's time to serve.
I will be posting more family-style dinners as the harvest gets more and more bountiful. I actually added some minced radishes to this chowder as a way to use them up. We planted more than we had originally planned for, but that has forced us to use them in various recipes. [They add a great peppery flavor that balances out all the sweet notes of the chowder. It's sooo good!]
Waiting for some squash, cukes and tomatoes to ripen... any day now!
Serves 6-8
Ingredients
4 thick-cut bacon slices
1 large onion, diced
3 ribs celery, diced
1 tbsp unbleached flour
2 bay leaves
organic all purpose seasoning
bundle of fresh thyme sprigs, tied with kitchen twine
3 ears fresh corn, shucked and silk removed
3 medium red russet potatoes, diced
3 cups unsalted chicken stock, warmed or room tempurature
4 cups original rice milk [not vanilla!!]
4 radishes, minced
fresh parsley, chopped
olive oil
oyster crackers, optional (but adds nostalgia!)
Note: This is one of those times when owning a large Le Creuset pot is a huge advantage. Yes, they are heavy and some can be expensive, but the good ones... boy oh boy, are they good... provide a just-like-grandma-used-to-make vessel for everyday comfort food. A well-seasoned cast iron pot is easy to clean and, with proper care, will last a lifetime - if not several!
Directions
1. Cook bacon in large, heavy-bottomed pot, until most of the fat has rendered and bacon is browned and crispy. Remove from pot and set aside on paper towels to drain.
2. Add onion and celery to pot. Season with salt, pepper and all-purp. Cook over medium heat, stirring occasionally, until onions are translucent and celery is soft, 8-10 minutes. [You may add a couple tablespoons of butter or margarine if more fat is needed.]
3. Add flour to vegetables and stir thoughoughly to prevent clumps in broth. Once combined, add bay leaves, thyme, potatoes, and corn cobs. Gently stir in stock. Bring to boil, then reduce heat to medium and let simmer until potatoes are almost tender, stirring occasionally, about 20 minutes. Add corn kernels, radishes and rice milk, cover pot, and let mixture simmer on medium-low for 10 minutes more.
4. Turn off heat. Remove thyme and bay leaves from pot. Transfer 2 cups of chowder [minus the corn cobs] to blender and purée. Add purée back to chowder and stir to combine. [This will thicken the chowder - you may add more or less depending on your preference.]
5. Bring heat back to medium and, once again, stir occasionally til heated through. Season to taste with salt and pepper.
