Corn Chowder and Cheese Bread

My house is nearly empty this week, so I decided to try some new things that I could afford to screw up since I don’t have my army to feed.

Today’s attempt consists of Cheese Bread from this recipe at King Arthur Flour.  It tastes pretty good, but looks awful.  The bread didn’t brown on the outside.  The texture of the bread isn’t bad, but it isn’t good either, it’s too heavy and a bit doughy.  The flavor is decent, especially with the cheese (I used half sharp cheddar and half gruyere) added.  I forgot to spritz the bread with water before I baked it like the recipe calls for, so that might explain the browning issue and I don’t think I kneaded it long enough, so that would probably explain why the bread texture is a little off.  It was a sticky mess after the first rise. This is what always frustrates me about baking bread.  If it doesn’t come out right I have a hard time pinpointing exactly what I did wrong.  I am going to make another sponge for it tonight and try it again tomorrow and see if I can fix what I think I did wrong.

My second attempt was much more successful.  I tried corn chowder when I was in Boston in October and I really liked it.  I googled around and checked out a bunch of different recipes and then put my own together and it came out pretty good, if I do say so myself.  Here is approximately what I did –

Corn Chowder

1 med onion, chopped

2 cloves of garlic, smashed and chopped

2 tablespoons of olive oil

2 oz of unsalted butter

1/3 cup of flour

6 slices of bacon, cooked and crumbled

1 8 oz box of chicken stock or 1 8 oz can chicken broth or homemade if ya got it.

2 tablespoons of cream soup base (optional) – I use Jamison’s

2 cans (22 oz) corn

6 small yukon gold potatoes, peeled and diced

1 1/2 cup of milk or half and half

Salt and pepper to taste (I used lots and lots of pepper, I have a grinder with black, green and pink peppercorns in it, I probably    used at least a tablespoon.)

1-2 teaspoon of dried thyme

1 teaspoon of seasoned salt

1 teaspoon of garlic powder

 

Put the olive oil and butter in a 6 qt dutch oven (or a pot big enough for 4 quarts of soup) add the onions and garlic and a dash of salt and cook at medium -high until they are soft.  Sprinkle the flour over the onions and stir until the flour has coated the onions and continue to cook for 5 minutes until the flour starts to brown (you just made a roux with the onions/garlic mixed in).  Add in the crumbled bacon and stir.  Pour in the chicken stock and stir until mixed, let the soup come up to a boil and it will thicken up quite a bit at this point. Add in the cream soup base if you’re using it and whisk until it’s incorporated. Add in the corn and potatoes and the milk.  Stir in the salt and pepper, thyme, seasoning salt and garlic powder (taste test to check how much salt you need, there’s a lot of starch in this so it will need a good dose of salt and depending on what kind of stock/broth you use the amount can vary quite a bit). Cover and turn the heat down to med-low and let the chowder simmer until your potatoes are cooked, about 30 minutes.

 

This recipe didn’t turn out much like what I had in Boston by the way.  The chowder I had there was completely cream based and didn’t have the bacon.  I actually like it better with the chicken stock and roux cooked brown, it’s a little bit more robust, not as bland.  It came out a beautiful golden color which I would love to show off , but a husband who shall remain nameless didn’t charged my camera battery like he was supposed to before he took off to the wilds of Colorado.  So, unfortunately, no pics this week on all my experiments

2 thoughts on “Corn Chowder and Cheese Bread

  1. Mmm…bacon! Makes everything better. My Momma used to drape strips of bacon over scraped knees. Miraculous healing qualities! And bonus! I always had doggies following me home!

    Like

  2. One thing you can try if you don’t want to worry about spritzing, is putting a pan full of ice cubes on the bottom of the oven. As they melt they do pretty much what spritzing does. I’m nothing if not a lazy cook.

    Like

Comments are closed.