First off, here is a pic of Brody. He is a purebred Jersey bull out of the New Zealand Jersey bull " Manhatten ". He will be our next herdsire. This guy is meant to eat grass. Calves, even dairy, raised on a cow are always pretty fat and bouncy but this guy is exceptional. I don't know if I've ever seen a calf this young so heavily muscled ( dairy calf ) and with a barrel like his. He is 4 months old. I can't wait to see some daughters' out of him. He'll be old enough to breed the late Fall calving cows this year.
Now onto the chowder. Chowders' are classic farmer's fare, made with easily grown staples such as corn, onions, and potatoes. Then you throw in a little bacon or salt pork from the spring pigs, add some cream from the cow and your set to rise at dawn and till another field. These days, I rise at dawn for an entirely different reason. ( Baby Ida May )
Farmhouse Corn Chowder
1/2 pound bacon, diced
4 Tbsp butter
2 large yellow onions, diced
1 red pepper, seeded and diced
2 tsp thyme, ground
1 tsp cumin, ground
1/4 tsp turmeric, optional for color
2 pounds white potatoes, washed, skins on and cubed
6 cups chicken stock, homemade
4 Tbsp butter
2 large yellow onions, diced
1 red pepper, seeded and diced
2 tsp thyme, ground
1 tsp cumin, ground
1/4 tsp turmeric, optional for color
2 pounds white potatoes, washed, skins on and cubed
6 cups chicken stock, homemade
6 Tbsp cornstarch
6 Tbsp cold water
2 cups heavy cream or half and half
4 cups corn kernels, fresh, frozen or canned and drained
1/2 tsp fresh black pepper, ground
Directions:
In large stockpot, fry bacon until cooked and crispy but not burned. Drain fat, reserving 2 Tbsp, and place bacon on paper towel to cool. Set aside.
Add butter to the reserved fat and cook onions, and peppers until crisp-tender.
Add the spices, potatoes and chicken stock. Cook on low until potatoes are almost cooked through.
In small glass, dissolve cornstarch in cold water.
Add mixture to hot soup a little at a time stirring constantly. This will thicken up very quickly. Keep stirring.
On low heat, add cream or half and half or milk to the chowder and stir. Simmer for 10-15 minutes until hot. Do not bring to a boil.
Add corn and black pepper, stir and remove from heat.
Serves 10-12 or more.Read more: "Chunky Corn Chowder Recipe: Recipe for Thick Corn Chowder: Vegetarian, Vegan & Low Fat Versions!" - http://winter-recipes.suite101.com/article.cfm/chunky_corn_chowder_recipe#ixzz0Amgn1TCl
6 Tbsp cold water
2 cups heavy cream or half and half
4 cups corn kernels, fresh, frozen or canned and drained
1/2 tsp fresh black pepper, ground
Directions:
In large stockpot, fry bacon until cooked and crispy but not burned. Drain fat, reserving 2 Tbsp, and place bacon on paper towel to cool. Set aside.
Add butter to the reserved fat and cook onions, and peppers until crisp-tender.
Add the spices, potatoes and chicken stock. Cook on low until potatoes are almost cooked through.
In small glass, dissolve cornstarch in cold water.
Add mixture to hot soup a little at a time stirring constantly. This will thicken up very quickly. Keep stirring.
On low heat, add cream or half and half or milk to the chowder and stir. Simmer for 10-15 minutes until hot. Do not bring to a boil.
Add corn and black pepper, stir and remove from heat.
Serves 10-12 or more.Read more: "Chunky Corn Chowder Recipe: Recipe for Thick Corn Chowder: Vegetarian, Vegan & Low Fat Versions!" - http://winter-recipes.suite101.com/article.cfm/chunky_corn_chowder_recipe#ixzz0Amgn1TCl
No comments:
Post a Comment