Monday, January 4, 2010

Bacon and Corn Chowder

I very seldom use a recipe (although I love to read them) and hardly ever write down measurements.  The problem with this method is I often forget exactly what I did when I want to recreate something.  I have been making this chowder for years and love it, but I am pretty sure yesterday I finally perfected it, so I figured I better get it on paper or I will be sorry!  


Bacon and Corn Chowder

½ lb bacon, chopped
1 med onion, chopped
3 stalks celery, with leaves, chopped
1 cup carrots, chopped
1 T minced garlic
1 t caraway seed
¼ cup white cooking wine
4 cups chicken stock (or 4 t chicken soup base and 4 cups water)
1 ½ cups frozen corn
1 egg
¼ cup milk
3/4 cup flour
1 t garlic salt
1 t dried dill
½ t nutmeg
4 T butter or margarine
4 T flour
2 cups milk
1 t seasoned salt
½ t pepper

Saute bacon, garlic, caraway, onion, celery and carrots until bacon starts to brown.  Deglaze pan with wine and simmer until most of liquid evaporates.  Add chicken stock and simmer for at least 30 minutes.  (Prepare spaetle and béchamel while soup is simmering.) Add corn and bring back to boil.  For Spaetzle: Beat egg and milk, add flour, garlic salt, dill and nutmeg.  Use spaetzle maker or slotted spoon to drop dough into soup and simmer 2 minutes.  For béchamel: Melt butter in medium saucepan.  Stir in flour and cook until paste bubbles, about 2 minutes.  Stir in milk and bring to a boil.  Simmer 2 minutes until thickened.  Stir in to soup and serve. 

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