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Author Notes: We love clam chowder...we love corn chowder..so I thought I'd combine the two and add a crispy crunch on top. —inpatskitchen
Makes about 2 quarts
For the polenta croutons
- 1 1/2 cups yellow corn meal
- 3 cups water
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1/2 cup sliced green onion
- 1/2 teaspoon black pepper
- In a medium sauce pan combine the water and cornmeal and simmer for about ten minutes, stirring relatively constantly until the mixture starts to pull away from the sides of the pan.
- Remove from the heat and stir in the remaining ingredients.
- Let cool a bit and then spread evenly on a 10 x 13 inch baking sheet with sides. Cover and refrigerate for about 4 hours.
- About 30 minutes before serving the chowder, cut the polenta into 3 inch rounds and bake for 30 minutes at 425F or until they crisp up on a parchment lined baking sheet.
For the chowder
- 4 ears corn, kernels cut off and cobs reserved
- 4 strips bacon
- 2 tablespoons plus 6 tablespoons butter
- 1 cup diced onion
- 2 cups diced potatoes (3/4 inch dice)
- Four 6.5 ounce cans chopped clams, juice reserved ( or if you have fresh clams, about 1 1/2 cups chopped ,likker reserved)
- 4 tablespoons yellow corn meal
- 1/2 cup of half and half
- Polenta croutons
- Sliced green onion for garnish
- Salt and pepper to taste
- In a large sauce pan simmer the corn cobs in about 8 cups of water for about 45 minutes. Discard the cobs and strain the liquid and reserve.
- In a soup pot cook the bacon in 2 tablespoons butter until crisp. Remove the bacon bits and reserve for garnishing the chowder.
- Saute the onion in the rendered bacon fat until soft.
- Reserving one cup of the corn kernels, add the rest of the kernels to the pot with 3 cups of the corn broth. Simmer for about 15 minutes.
- Using an immersion blender, blend the mixture to break up the corn kernels a bit, but not to a smooth consistency.
- Add the potatoes and the juice from the canned clams (or the clam likker if using fresh) and simmer for about 10 minutes until the potatoes are tender.
- Whisk in the corn meal, a tablespoon at a time while the chowder is on the heat and then whisk in the remaining 6 tablespoons of butter. The chowder should thicken nicely.
- Stir in the clam meat, the reserved one cup of corn kernel and the half and half. Heat but don't boil. Season to taste with salt and pepper.
- Serve the chowder in bowls, each topped with a polenta crouton, sliced green onion and a few bacon bits.
- This recipe was entered in the contest for Your Best Recipe with Corn
- This recipe was entered in the contest for Your Best Corn off the Cob