Super Bowl LX is coming up this weekend! The New England Patriots won the AFC championship game and will face off against the Seattle Seahawks for the Lombardy trophy. The Patriots have competed in 12 Super Bowls, winning six of those games. The franchise also holds a number of NFL records. This will be their second time battling the Seahawks for the trophy.
In the past, when this team has been in the Super Bowl, I posted recipes for Lobster Nachos and Baked Clam Dip for their fans to enjoy during the game. This time, we will be making a chunky cheese and corn chowder to represent the New England region. Cooking the vegetables in the bacon grease adds body to this hearty soup. Loaded with a ton of vegetables, this chowder gets its creaminess from the rice, milk, and cheddar cheese and gets a bit of a spicy kick from the cayenne pepper. It is a regional delight that we will continue to make every blustery winter!
New England Cheddar Corn Chowder
New England Cheddar Corn Chowder (adapted from farmhouseonthepond.com) Total Time Required: 1-1/2 hours, Prep Time: 30 minutes, Cook Time: 1 hour, Yield: 8 servings
Ingredients:
- 1/2 pound bacon, crumbled
- 1 small yellow onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, pressed
- 1-1/2 pounds red potatoes (about 6 medium), sliced into 3/4 inch cubes
- 6 cups chicken stock
- 6 tablespoons Arborio rice
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 12 ounces frozen corn
- 4 cups milk
- 4 dashes of Worcestershire sauce
- 8 ounces Vermont sharp cheddar cheese, grated
- salt and pepper to taste
- 4 scallions, sliced, for garnish
Directions:
In a Dutch oven, fry the bacon. When cooked, remove the slices with a slotted spoon and drain all but 2 tablespoons of the bacon grease from the pan. Let the bacon cool, then crumble it and set it aside. If there are a lot of browned bits stuck to the bottom of the pot, splash a little white wine in and scrape the bottom gently with a wooden spoon to loosen them.
Cook the bacon.
Add the carrots, celery, onions, and garlic to the pot and sauté them in the bacon grease for five minutes.
Add the carrots, celery, onions, and garlic to the pot.
Add the potatoes, chicken stock, rice, coriander, and cayenne pepper to the pot. Bring the mixture to a boil and then reduce the heat to medium-low, allowing the soup to simmer for 35 minutes.
Add the potatoes, chicken stock, rice, coriander, and cayenne pepper to the pot.
Remove the pot from the heat and use a slotted spoon to pull out about half of the vegetables, leaving the grains of rice in the pot. Set the vegetables aside. Use an immersion blender to purée the soup.
Use an immersion blender to purée the soup.
Return the vegetables to the pot and add the corn, milk, and Worcestershire sauce to the pot. Allow the soup to cook for another 10 minutes.
Return the vegetables to the pot and add the corn and milk.
Taste and add salt and pepper as needed. Add the cheddar cheese to the pot and stir until melted.
Add the cheese to the pot . . .
. . . stirring until it has melted into the chowder.
Remove the pot from the heat. Ladle the chowder into bowls and add crumbled bacon and sliced green onions to individual servings. Serve immediately. Store any leftovers in an airtight container in the fridge.
Serve with the crumbled bacon and green onions, if desired.
This awesome chowder represents New England deliciously! ~Linda
New England Cheddar Corn Chowder (adapted from farmhouseonthepond.com) Total Time Required: 1-1/2 hours, Prep Time: 30 minutes, Cook Time: 1 hour, Yield: 8 servings
Ingredients:
- 1/2 pound bacon, crumbled
- 1 small yellow onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, pressed
- 1-1/2 pounds red potatoes (about 6 medium), sliced into 3/4 inch cubes
- 6 cups chicken stock
- 6 tablespoons Arborio rice
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 12 ounces frozen corn
- 4 cups milk
- 4 dashes of Worcestershire sauce
- 8 ounces Vermont sharp cheddar cheese, grated
- salt and pepper to taste
- 4 scallions, sliced, for garnish
Directions:
In a Dutch oven, fry the bacon. When cooked, remove the slices with a slotted spoon and drain all but 2 tablespoons of the bacon grease from the pan. Let the bacon cool, then crumble it and set it aside. If there are a lot of browned bits stuck to the bottom of the pot, splash a little white wine in and scrape the bottom gently with a wooden spoon to loosen them.
Add the carrots, celery, onions, and garlic to the pot and sauté them in the bacon grease for five minutes.
Add the potatoes, chicken stock, rice, coriander, and cayenne pepper to the pot. Bring the mixture to a boil and then reduce the heat to medium-low, allowing the soup to simmer for 35 minutes.
Remove the pot from the heat and use a slotted spoon to pull out about half of the vegetables, leaving the grains of rice in the pot. Set the vegetables aside. Use an immersion blender to purée the soup. Return the vegetables to the pot and add the corn, milk, and Worcestershire sauce to the pot. Allow the soup to cook for another 10 minutes, then taste and add salt and pepper as needed. Add the cheddar cheese to the pot and stir until melted.
Remove the pot from the heat. Ladle the chowder into bowls and add crumbled bacon and sliced green onions to individual servings. Serve immediately. Store any leftovers in an airtight container in the fridge.