VINTAGE INSPIRED CORN CHOWDER

VINTAGE INSPIRED CORN CHOWER // THE KITCHY KITCHEN

Chowder is one of the oldest recipes in the American culinary canon. Salt pork (or bacon) and potatoes are a must – the rest can be negotiable depending on where you live. American regional cuisine has always been a fascination of mine.  All of those secret gems of recipes, popping up at church picnics and family reunions, are the culinary equivalent of finding an original Tiffany lamp in grandmother’s attic. Entire town’s reputations were won and lost over them, and maybe even a little blood was spilt over them.  New England versus Manhattan clam chowder is no exception. One, creamy and rich, the other hearty and red with tomatoes; the only consensus is that both have clams and potatoes, but all civility has historically ended there.  In 1939, Maine passed legislature to ban tomatoes in clam chowder.  Don’t let the oyster crackers fool you, chowder is serious business.

This recipe for corn chowder is based on a few of my favorite vintage recipes. It’s simple and rich, with the classic 1930s move of finishing the soup with egg yolks. If you really want to push it over the top, serve with a scoop of cooked crab meat. Enjoy!

VINTAGE INSPIRED CORN CHOWER // THE KITCHY KITCHEN

VINTAGE INSPIRED CORN CHOWER // THE KITCHY KITCHEN

INGREDIENTS

1/2 cup bacon, diced

1/4 onion, diced

1 bay leaf

2 sprigs thyme

1 rosemary sprig

3 sprigs parsley

1 cup yukon potatoes, diced

3 tablespoons flour

2 1/2 cups fresh corn kernels

2 cups whole milk

2 egg yolks, beaten

1 tablespoon butter

Salt and pepper for garnish

Finely chopped chives, for garnish

DIRECTIONS

In a large pot over medium heat, render the bacon and add the onion, cooking for 3 minutes. Add flour, stirring to combine. Cook for another minute. Add herbs and potatoes, followed by 2 cups of water, drizzling in a little at a time. Cook potatoes until tender, about 15 minutes. Add corn and milk, bringing to a boil and then to a simmer. Pull out the sprigs of herbs.

Just before serving, remove from fire, and add egg yolks and butter. Serve and garnish with chives.