Can’t you still here it like it was yesterday? COOOOOOOOOORRRRRRRRNNNNNNNNN CHOWDER! I hated it. You probably hated it too. But somewhere, deep, deep, down in the depths of your USMA pride, you kind of love it too. Maybe? Well either way, this jazzed up version is a MAJOR improvement from the mundane original served up like yellow-tinged gray slop out of metal bins in the mess hall. Keep things classic and pair this recipe with another OG cadet fave - the infamous Spicy Chicken Patty.
CORN CHOWDER RECIPE
Featured in “How to Throw a CADET Dinner Party”
Time Needed: 45 min | Yield: 6 servings
8 slices smoked bacon, diced
2 tbsp unsalted butter
1 medium yellow onion, diced
1/4 cup AP flour
2 cloves garlic, minced
5 cups vegetable stock
4 cups frozen or canned corn (or 8 ears)
1 lb baby red potatoes , sliced into 1/2 in pieces
1/4 tsp dried thyme
1/4 tsp smoked paprika
1 cup heavy cream
handful of chopped fresh chives
Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over medium heat for 5-8 minutes or until crispy. Transfer to a paper towel lined plate and set aside.
Add butter to pot and melt over medium heat. Add diced onions and cook for 5 minutes, or until soft. Add garlic and flour and cook 1 minute, stirring often.
While whisking, pour in stock and increase to medium-high heat. Add in corn, potatoes, thyme, smoked paprika, and S&P. Bring to a low boil, then reduce heat, and let simmer for 15-20 minutes.
Remove about 3 cups of soup and blend using an immersion or regular blender until smooth. Return blended soup to pot and stir in heavy cream.
Serve chowder sprinkled with chives and extra bacon pieces, and #BEATNAVY.