Comforting Corn Chowdah New England Style Recipes

Steps:

• In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
• Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.
• Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
• Place creamed corn back on the stove until it simmers. Check seasoning.
• In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
• Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
• Divide soup among bowls, sprinkle with bacon and parsley, and serve.

Steps:

• Start by peeling, cubing and boiling the potatoes in a large (preferably a lobster-sized) pot.
• While your potatoes are cooking, cut your bacon into small pieces and fry them crispy in a separate pan. Set the cooked bacon aside and keep the leftover oil on a medium heat.
• Chop your onions to your desired size and toss them into the bacon drippings, making sure to cook them long enough to look brown, but not crispy.
• Once your potatoes are done, dump them into a strainer. Rinse the excess starch from the pot and return it to the stove.
• Dump your drippings and onions into the pot and whisk in the flour over a medium heat.
• Once the flour is blended and is starting to take on a nutty color, take it off the heat and add a few tablespoons of water -- this will ensure that you don't scorch the milk that you're about to add inches.
• Let the pot sit off the heat for a minute or two after adding the water. Whisk in your milk slowly. If it starts to scorch, let it sit for another minute -- this is an easy way to burn it.
• Once you're able to pour in all the milk, add the cream.
• Dump all of the creamed and whole corn with the liquid into the pot.
• Turn the heat down to medium-low.
• Whisk in the all of the paprika, salt, and pepper -- You may wish to add more salt and pepper like I do, but I'm told I over-salt and pepper everything -- It's your call.
• Add the bacon.
• Go back to your potatoes and add half of them into the pot (careful, you don't want hot cream to splash back at you!) Using the whisk, mash the potatoes to thicken the cream.
• Add the rest of the potatoes and switch to a large wooden spoon, making sure to stir carefully along the bottom.
• Remember, if you start to feel any resistance building up at the very bottom of the pot, stir just above it -- this is a very easily scorched meal, but it's easy to avoid the scorched taste as long as you don't scrape it up!
• Let it simmer for at least a half an hour on low after all of your ingredients have been added. Make sure you check it often.
• Serve with cornbread to an army of friends and family for a comforting, delicious meal.

Steps:

• Fry bacon until crisp.
• Remove from pan with a slotted spoon and drain; set aside.
• In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
• Cook over medium heat until onion is translucent.
• Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
• Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
• Stir in corn and heat through.
• Add cream and heat through again.
• If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
• Add a little at a time while the chowda is simmering until it reaches the desired consistency.
• Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.