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Corn chowder topped with cheddar crisps

February 18, 2009

Cheddar Cheese Crisps

I tried a new recipe the other night, but the actual dish took a back seat to the garnish.   For that reason, I’m going to give you a good corn chowder recipe with a cheddar cheese garnish you’ll want to make even when you aren’t eating the chowder.

I found the inspiration for the chowder from a Nigella Lawson recipe on NPR.  I used her recipe as my base, but made several additions.  In the original recipe, Nigella called for making nachos to serve with this, but that seemed too redundant to me for some reason – corn chowder and corn chips.  I did agree that it called for something crunchy, so I covered a cookie sheet with parchment paper, set the oven to 400 degrees and sprinkled shredded cheddar cheese in an even layer over the parchment.  I can’t even tell you how long it took to get brown and crisp, because I kind of babysat the oven while it was in there.  When it was beautifully bubbly and brown, it sat on the stovetop until it was cool enough to handle.  Then, I broke it into uneven pieces.  I put some on top of the individual bowls of chowder, and I guess Jim ate the rest because they disappeared.   These would be a great (and quick) garnish for any kind of soup, chili, or chowder.

Recipe:  Corn Chowder

(adapted from Nigella Express:  Good Food, Fast)

6 c. frozen sweet corn, thawed plus an additional 1 1/2 c. corn (can remain frozen)

1/4 c. – 1/2 c. red onion, to taste

1 clove of garlic, peeled

1/4 c. whole wheat flour

3 c. potatoes, peeled and cut into small pieces

(2 c. chopped carrots – next time I’m going to add carrots in with the potatoes)

2 chicken breasts, cooked and shredded or cut into bite-sized pieces

6 c. chicken or vegetable broth

Drain the corn and put it into the food processor with onion, garlic, and wheat flour.  Pulse until mixture is mushy.  Pour mixture into soup pot, stir in broth and potatoes.  Bring to a boil.  Lower heat and boil gently for about 5 minutes.   Add additional corn kernels and shredded chicken.  Continue cooking at a high simmer until potatoes are fork-tender.  (Stir often to prevent chowder from settling to bottom of pot.)

While chowder is cooking, make cheddar crisps to garnish each bowl.

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5 Comments leave one →
  1. Dani permalink
    February 18, 2009 9:33 pm

    I tried the corn chowder the other day. I did not put chicken in mine but did add carrots. It was delicious. We all loved it.

  2. February 19, 2009 2:17 am

    This looks super for a cold day {and we think tomorrow will be that day!!} Thanks for entering our contest! Best of luck to you!
    Your blog is beautiful by the way….

  3. oneordinaryday permalink
    February 19, 2009 12:55 pm

    Let me know what you think, SKG.
    And thanks for the comment, Dan!

  4. February 19, 2009 7:55 pm

    The cheddar crisps are so different. What a fantastic idea. Thanks for sharing!

  5. oneordinaryday permalink
    February 19, 2009 8:54 pm

    Thanks, Robin Sue. It also works great to just drop your shredded cheese into a hot skillet. Presto – cheese crisps!

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