Cauliflower Corn Chowder With Bacon Chive Pancakes Recipes

CHEESE, BACON & CHIVE SCONES

Steps:

• Preheat oven to 400 °F
• Line a baking pan with parchment paper
• Make glaze by combining beaten egg with 1 tbsp milk. Set aside.
• In a large bowl whisk together the flour, sugar, baking powder, salt and pepper.
• Cut butter into flour mixture using a pastry blender, until mixture resembles coarse crumbs.
• Add the grated cheese, chopped cooked bacon and chives to the dry ingredients.
• Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon, until mixture just forms a ball.
• Place the dough on a lightly floured surface and knead until smooth.
• Roll or pat dough 1 inch thick and using a floured 2 1/2 inch cutter, cut out rounds.
• Place on the prepared baking pan and brush with glaze.
• Sprinkle 1 teaspoon of grated cheddar cheese on the top of each scone (if desired).
• Bake in preheated oven for 15 minutes or until lightly browned on top and cheese has melted
• Cool on wire rack.

CHEDDAR & CORN CHOWDER WITH BACON SOUP

Steps:

• Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
• Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the vegetables soften.
• Add the milk and cream and heat through.
• Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
• Add the cheddar cheese and stir through until melted.
• Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
• Stir in the parsley just before serving.

CHICKEN CHOWDER WITH BACON

Steps:

• In a heavy 6-8 quart soup pot cook the bacon until crispy, remove to a separate plate.
• Cook the chicken in the bacon drippings over medium high heat until cooked through, using a slotted spoon remove to the same plate as the bacon.
• Add the potatoes, leeks, bell pepper, garlic and onion to the pot and cook until softened.
• Sprinkle the flour over the vegetables and mix until coated.
• Add the bacon and chicken back to the pot, along with the corn kernels, paprika, bay leaves, salt, pepper and chicken stock.
• Bring to a boil, cover and reduce heat to medium-low.
• Cook about 15 minutes, or until potatoes are tender.
• Add cream and milk and heat through.

CHICKEN CORN CHOWDER WITH GREEN CHILIS AND BACON

Steps:

• Prep garlic, onion, potatoes, celery together onto a large plate and put aside.
• Chop up bacon and cook in a large skillet over medium low heat until well done. Bacon will soften during soup cooking.
• Without draining drippings, add your chopped vegetables and cook until onions begin to soften.
• Over your pan, sift white flour beginning with 1 tbs until all the renderings are absorbed and a light coating on flour has appeared.
• Add stock.
• Bring to a low simmer and add your spices. Simmer uncovered for about 15 minutes. During this time add your chicken and corn.
• At this time you might have to transfer to a stock pot. Add 1/2 cup light cream and start with one cup of milk. Return to a simmer.
• Separately, mix 1/4 cup corn meal and 1/2 cup of water. This is to be added to your chowder next for flavor and thickening.
• Depending on the consistency you like, add the rest of your milk and corn meal mixture. Add milk to make it thinner, and corn meal mix to make it thicker. Or both. The cornmeal will be visible in the soup, but if you have "fine" corn meal, you will not feel it.
• Simmer for 20 minutes until potatoes are soft. Serve.

BEST CORN CHOWDER WITH BACON

Steps:

• Put bacon and onion into a pot and saute together until onion is clear and limp.
• Add next 6 ingredients.
• Bring to a boil.
• Cover and simmer until potato is cooked.