Monday, September 6, 2010

Corn Chowder with Smoked Paprika

  I really owe this next recipe to my online corn chowder mentor, Peter Johnson of the Dutch Oven Diaries blog, http://thedutchovendiaries.blogspot.com, which hails out of  the beautiful Maritimes. I had never made a corn chowder before, and was inspired by Peter's recent post where old traditional recipes are somewhat re-invented. It also came at an opportune time, as I was deliberating the fate of leftover corn in the fridge. Those who know me will tell you that I'm not one to really follow recipes, and so again I deviated not only from the original recipe, dating back to the 1950's but also from Peter's newer version. Peter, I hope you approve of my chowder's altered state. Being Italian, I of course had to add pancetta and Italian medium spicy sausage. I also love the smokey flavour of smoked paprika from Spain, and couldn't resist adding it to the recipe. It was served with my buttery mini Jalapeno Cornbread Loaves.  Happily, it met with my taste tester's approval, my husband, who proclaimed my first attempt quite tasty.

Ingredients:
3 1/2 cups corn niblets
4 cups chicken broth 
2 tablespoons extra virgin oil
2  Yukon gold potatoes, peeled and cut into thin pieces
2 Italian sausages cut into 1/2 inch slices
1/2 cup pancetta cut into small pieces
2 celery stalks, chopped
1 large onion, chopped
1 large bay leaf
1 teaspoon fresh thyme leaves
2 teaspoons smoked paprika (found in specialty stores)
1/2 cup 15% cooking cream

In a heavy saucepan, add the oil and the pancetta, cook until crisp. Remove the pancetta and set aside. Add the sausages slices and brown. Return the pancetta to the pan. Add the onions and cook for about 2 minutes and then add the celery, continue cooking for another minute or two. Add the potatoes, smoked paprika, and  about 1/2 cup of broth to deglaze and partially cook the potatoes while stirring for a couple of minutes.  Pour in the remaining chicken broth and continue cooking. Add 2 cups of the corn niblets ,the bay leaf and fresh thyme.  Add the remaining 1 1/2 cup of uncooked corn niblets in a food processor and mash. Pour the corn mash into the saucepan and continue cooking until the potatoes are cooked, about 15 minutes. Add the the cream near the end of the cooking process. Season with salt and pepper to taste. Serves 4

12 comments:

  1. It looks very tasty and I love the adding of pancetta, well done!

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  2. Susie thanks. I guess this recipe is a keeper for the cold weather.

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  3. Tania, so nice to have a visit from Italy, via the blog. I too love the flavour that pancetta gives to a dish.

    Anna

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  4. HaHa! Looks Awesome Anna:) Love the changes and additions - I'll definitely be giving your recipe a whirl! Thanks for the mention - so nice!

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  5. Peter it was my pleasure. I'm glad you approve of the post. Looking forward to sharing future recipes.

    Anna

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  6. Super looking chowder Anna. Love the 'Italian' touches too !!

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  7. Wayne, Once again it's so nice to have a visit from my foodie friend from the Food Network community site.
    The Italian sausage really married well with the other flavours.

    Anna

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  8. This is a perfect chowder...and it is making me hungry :) And great photo...

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  9. Magic of Spice,

    Thanks, looking forward to sharing recipes more recipes.

    Anna

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  10. Hi Gen,
    Nice to see you back on the site after your busy summer.

    Anna

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