Kairos Corn Chowder
Recipe courtesy of James K Jones from Kairos Kafe
4 Cups Fresh or Frozen Sweet Corn
(Preferably off the Cob- if available save a few cobs)
2 cups fresh or frozen hashbrowns (the cubed ones)
1 Vidalia or Sweet Onion, Diced
2 pieces bacon, finely diced
1 cup of Fresh Cilantro, coarsely chopped
2 tablespoons minced garlic
4 cups water
4 cups Heavy Cream
2 tablespoons Olive Oil
Cracked White Pepper
In a soup pot add olive oil and preheat. Add bacon and cook until crispy. Add onion and garlic and sauté, stirring, until onions start to become translucent.
Add corn and potatoes. Sauté, stirring, until all the corn gets a nice sear on it. Add Water and Heavy Cream. Bring to a boil. Reduce heat to medium and simmer.
Season with Sea Salt, Cracked White Pepper, and Celery Salt. If you have the cobs cut them in half and add them to the soup. Remove them before serving.
Add Cilantro and simmer for 20 - 30 minutes until Chowder begins to thicken. Serve with a Salad and Crusty Bread. I like to garnish mine with more cilantro and flour tortilla slivers.
Noon Cooking - September 16, 2010