Curtis Stone Dura-Electric, Usage Instructions

Page: 18 / 58

18
CORN CHOWDER
Serves:
4
Prep Time: 5 minutes
Cook Time:
20 minutes
Make-Ahead: Chowder can be made up to 1 day ahead, cooled, covered,
and refrigerated.
2 bacon slices, coarsely chopped
1/2 yellow onion, finely chopped
3 celery ribs, cut into 1/2-inch pieces
3 garlic cloves, sliced
3 large sprigs fresh thyme
1/4 tsp. cayenne pepper (optional)
5 tsp. unbleached all-purpose flour
1 1/2 cups reduced-sodium chicken or vegetable stock
1 1/2 cups heavy cream
1 1/2 cups whole milk
5 ears corn, husked, kernels removed
2 tbs. coarsely chopped fresh parsley
INGREDIENTS
1.
Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Add bacon
and cook, stirring occasionally, for 5 minutes, or until crisp and golden.
Reduce heat to MEDIUM and add onions, celery, garlic, thyme, and cayenne,
if using, and cook, stirring often, for 6 minutes, or until vegetables are
softened, but not browned.
2.
Sprinkle in flour and stir for 2 minutes to cook flour; do not allow to brown.
Stir in stock, cream, milk, 1 1/2 tsp. salt, and 1/2 tsp. pepper and bring just to
a simmer, stirring occasionally.
3.
Stir corn into chowder. Simmer 4 minutes, or just until corn is heated
through and chowder thickens slightly. Remove and discard thyme stems.
Season with salt and pepper.
4.
Stir in half of parsley. Ladle chowder into bowls and sprinkle with remaining
parsley.
METHOD