Trudi's roasted corn chowder

 

Winter comfort food includes hearty soups and stews for me plus homemade cornbread made in a cast-iron skillet.

Tip: When corn is in season, loadup, soak in water, and grill with the husk on for 5-7 minutes to steam cook it. Then cut off the cob in a large bowl, place in glass jars, chill overnight in your refrigerator, and freeze for later use.

Here's what you'll need for the chowder:

• 1/2 cup diced bacon (about 4-5 slices)
• 1 cup chopped sweet onion
• 4-6 chopped garlic cloves
• 2 carrots or/and sweet potatoes peeled, and cut into small chunks
• 3-4 stalks of celery with green frills/leaves, sliced
• 3-4 potatoes scrubbed and chopped into small chunks
• 3-4 cups corn (from 5-6 ears of corn)
• 5 cups homemade or Pacific Foods organic free range low sodium chicken broth
• 1 tablespoon parsley
• 1 pint heavy cream
• 1 teaspoon salt and pepper

Cook bacon in a heavy soup pot on medium heat, until crisp about 6-8 minutes. removed and place on paper towels on a plate to drain off the excess fat. Add onion, carrots, celery, garlic, and potatoes to the pot and cook until onions, celery, and carrots are tender. Add chicken stock. Cook until potatoes are tender. Add corn, cream, parsley, and bacon. Cook about 15 minutes and season with salt and pepper.

Cast-iron skillet cornbread (with a few modifications from the October 2016 Southern Living):

• 1 1/2 cups fine stone ground white cornmeal
• 1/2 cup white rice flour
• 2 teaspoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 3/4 cups buttermilk
• 2 eggs
• 3 tablespoons salted butter

Preheat oven to 450 degrees and place a 10 inch cast-iron skillet in the oven for 7-8 minutes. Stir together the dry ingredients in a large bowl. Separately, stir together the buttermilk and eggs. (I usually do this in my 4 cup glass Pyrex measuring cup.)

Add butter to the hot skillet and return to the oven for about 1-2 minutes until it's melted.

Stir in the buttermilk egg mixture into the large bowl with your dry ingredients until they're just combined. Carefully using a hot pad, pour melted butter from the skillet into the cornmeal mixture and stir just until combined. Now pour your cornmeal mixture into the hot skillet and immediately place in the oven. Bake at 450 until golden brown and the cornbread is pulling away from the sides about 18-24 minutes. Remove from the oven and cool slightly. Serve with honey and butter.

Bon appetite!