Turkey Corn Chowder with Bacon

This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.

This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.

Yield: Serves 8

  • 6 slices bacon (4 ounces)
  • 1 medium or large yellow onion, chopped
  • 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 red bell pepper, seeded and chopped
  • 1/2 medium jalapeño, finely chopped, plus more to taste
  • 1 tsp ground cumin
  • 6 cups (48 ounces) homemade or store-bought chicken or turkey stock
  • 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
  • Two 4-ounce cans mild diced green chiles, drained
  • 2 tsp dried oregano
  • 2 dried bay leaves
  • 4 cups shredded turkey or rotisserie chicken
  • 10 ounces frozen corn, thawed
  • 3/4 cup half-and-half, plus more to taste
  • sliced scallions, for serving
  • chopped parsley, for serving
  1. In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
  2. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
  3. Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  4. Add bell pepper and cook, stirring occasionally, for 3 minutes more.
  5. Add jalapeño and cumin and cook, stirring, 1 minute more.
  6. Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
  7. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
  8. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
  9. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  10. Serve chowder topped with crumbled bacon, scallions, and parsley.

Velvety Corn Soup with Roasted Red Pepper Swirl

I have another fresh corn dish to share. 🙂 This wonderful soup was buttery and luxurious. The beautiful swirl of roasted red peppers puréed with Fresno chiles and smoked paprika gave the finished dish the perfect amount of heat. It is a great late summer dish to serve as the evening temperatures begin to drop.

This recipe was adapted from The New York Times, contributed by David Tanis. I modified the proportions and puréed the soup in a Vitamix and omitted pressing it through a sieve. I used chicken stock, but the original recipe also includes instructions to make corn-cob broth to use as an alternative. Delicious!

Yield: Serves 6

  • 2 large red bell peppers
  • 3 fresh Fresno chiles, seeds removed, chopped
  • 1 1/2 tsp pimentón (smoked paprika) or 1/4 teaspoon chipotle chile
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1 1/2 large yellow onions, diced
  • 4 1/2 cups corn kernels (from 6 large ears) or 4 1/2 cups frozen corn kernels
  • 10 garlic cloves
  • 4 1/2 cups water, corn-cob broth (see below) or chicken stock, plus more to adjust consistency
  • Lime wedges, for garnish, optional
  1. Place bell peppers on an aluminum foil lined, rimmed baking sheet under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes per side. (Alternatively, the peppers can also be charred over an open gas flame.)
  2. Remove from heat, wrap in the aluminum foil pan lining (to steam off the charred skin), and let cool to room temperature.
  3. Cut in each in half vertically. With a paring knife, remove seeds from each half, then turn over and peel away the blackened skin. Do not rinse; a little remaining char is fine. Reserve one half for another use.
  4. Transfer 3 halves of roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth purée. Set aside.
  5. Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. (I used a large enameled cast iron Dutch oven.)
  6. Add onions and corn kernels to the melted butter. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes.
  7. Add garlic and cook for 1 minute more.
  8. Add 4 1/2 cups water or stock/broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
  9. Transfer to a blender or Vitamix and whiz to a smooth purée. Thin with additional water or stock/broth to the consistency of heavy cream, as desired. (I did not add any additional stock.)
  10. If using a Vitamix, purée soup at the highest setting for one minute to ensure a velvety smooth purée. (If using a blender or food processor, pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains.)
  11. Taste and adjust seasoning.
  12. To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table, as desired.

To Make Corn-Cob Broth: put 8 cups water in a large saucepan. Add 6 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig or two of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.

Corn, Bacon & Cheddar Pie

I do have a few more desserts to share, but I am interrupting those posts to share this amazing savory pie. It was ridiculously good. Worth every calorie in every indulgent bite. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark.  I incorporated whole wheat pastry flour in the cornmeal crust (delicious) and adapted the method.

I made it with fresh sweet corn but I can imagine it would also be wonderful with frozen corn. We ate it with roasted potatoes and a giant green salad- a very satisfying meal. Fluffy and fabulous!

Yield: Serves 6 to 8

For the Crust:

  • 1/2 cup/65 grams all-purpose flour, plus more for rolling
  • 1/2 cup/65 grams whole wheat pastry flour (can substitute all-purpose)
  • 1/4 cup/40 grams cornmeal or polenta/grits
  • 1/4 tsp fine sea salt
  • 1/2 cup/115 grams cold unsalted butter (1 stick), cubed
  • 3 to 6 tablespoons ice water

For the Filling:

  • 1/2 large or 1 small red onion
  • 1 T fresh lime juice, plus more to taste (from 1/2 lime)
  • 1/2 tsp fine sea salt, plus more as needed
  • pinch of granulated sugar
  • 4 ounces bacon (4 slices), diced
  • 1 1/2 cups fresh or frozen corn kernels (from 2 ears if fresh)
  • 2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
  • 1 cup heavy cream
  • 1/2 cup sour cream or plain Greek yogurt
  • 3 large eggs
  • 3/4 cup coarsely shredded sharp Cheddar (3 ounces)
  • 3 T chopped parsley

To Prepare the Crust:

  1. In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
  2. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
  3. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
  4. Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
  5. Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
  6. Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)

To Make the Filling and Finish the Pie:

  1. Heat oven to 425 degrees, preferably on convection.
  2. Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
  3. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
  4. Reduce oven temperature to 375 degrees, preferably on convection.
  5. While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
  6. Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
  7. Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
  8. Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
  9. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
  10. Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
  11. Add cream, sour cream and eggs. Blend until you get a purée.
  12. Using a spatula, scrape corn purée back in pan with whole corn kernels.
  13. Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
  14. Scrape mixture into the baked pie shell.
  15. Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
  16. Cover the edge of the pie crust to prevent over-browning.
  17. Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Sweet Summer Corn- Two Ways

I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.

The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.

The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.

Ina Garten’s Chipotle Parmesan Sweet Corn

Yield: Serves 6 to 8 as a side dish

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
  • 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
  • 1/4 tsp chipotle chile powder
  • Kosher salt and freshly ground black pepper
  • freshly squeezed lime juice from 1 lime (about 2 T)
  • 1 T freshly grated Parmigiano Reggiano cheese
  1. Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
  2. Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
  3. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
  4. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
  5. Off the heat, stir in the lime juice and Parmesan.
  6. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.

Martha Stewart’s Mexican-Style Corn with Citrus Cream

Yield: Serves 4 to 6 as an appetizer

  • 8 ears corn, husked and silks removed
  • 1/2 cup light sour cream
  • 1 T fresh lime juice
  • pinch or two cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 cup minced cilantro, or more, to taste
  • coarse salt and freshly ground black pepper
  • 1/4 cup crumbled cotija or goat cheese
  • tortilla chips, for serving
  1. Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
  2. Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
  3. Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
  4. Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
  5. Combine the corn kernels with the sour cream mixture.
  6. To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.

Note: This dish can be served warm or at room temperature

Grilled Corn & Avocado Salad with Creamy Feta Dressing

I have a few side dishes to share showcasing sweet summer corn. The romaine lettuce base and generous sliced avocado and grilled corn topping made this a must try summer salad. I love salads with loads of toppings.

My entire family loves creamy blue cheese dressing (who doesn’t?), so I knew that a creamy feta dressing loaded with fresh herbs would be the icing on the cake.

This recipe was adapted from The New York Times, contributed by Sue Li. I only used half of the prepared dressing in the finished salad.

Yield: Serves 4 to 6

  • 6 ears corn (about 3 pounds), shucked and silk removed
  • 1 bunch scallions (about 6), trimmed
  • 1 jalapeño
  • 3 T olive oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces feta cheese, crumbled (about 3/4 cup)
  • 1/3 cup buttermilk
  • 1 tsp freshly grated lemon zest (from 1 lemon)
  • 1 T freshly squeezed lemon juice
  • 1 garlic clove, grated
  • 1/4 cup sliced fresh chives
  • 1/4 cup finely chopped fresh parsley
  • 1 medium head romaine lettuce, cut or torn into bite-size pieces (about 8 cups)
  • 2 avocados, sliced
  1. Heat a grill or grill pan over medium-high.
  2. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. (I didn’t oil the corn.)
  3. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots and the scallions and jalapeño are charred all over and tender, about 10 minutes, a little longer for the corn.
  4. Transfer vegetables to a cutting board and let cool slightly.
  5. When cool, remove charred jalapeño skin. Then remove the stem and seeds. Finely chop.
  6. In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives, parsley, and charred jalapeño. Season with salt and pepper.
  7. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter or salad bowl.
  8. Cut corn kernels off the cob and slice scallions into bite-size pieces.
  9. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing or add additional dressing, as desired. (I reserved 1/2 the dressing for another use.)

Arugula Salad with Grilled Chicken, Corn, Tomatoes & Blue Cheese

I have a couple more arugula summer salads to share. I eat arugula on a daily basis! 🙂 Loaded with toppings, this salad was hearty and delicious. I didn’t grill the corn but may next time. When fresh corn is really sweet, I prefer to eat it raw.

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used boneless, skinless chicken thighs and modified the proportions. I also dressed the salad with my favorite Mustard Vinaigrette.

Yield: Serves 4 to 6

  • olive oil, for grates
  • 1 pound boneless, skinless chicken thighs (about 3 to 4) or chicken cutlets
  • coarse salt and freshly ground black pepper
  • 4 ears corn, husks and silks removed
  • 12 oz to 1 pound arugula or wild arugula, about 3 bunches, thick stems removed
  • 2 large tomatoes, sliced into wedges
  • 1/2 cup (2 oz) crumbled Stilton or Gorgonzola (I used Trader Joe’s Cave Aged Blue Cheese)
  • 2 T fresh lemon juice, for dressing
  • 2 T olive oil, for dressing
  1. Heat grill to high; clean and lightly oil hot grates.
  2. Season chicken with salt and pepper.
  3. Grill until opaque throughout. Let rest 5 minutes; cut into strips. (Grill corn at this point, if desired.)
  4. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
  5. In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Alternatively, prepare this Mustard Vinaigrette.
  6. Add arugula, tomato wedges, crumbled cheese, sliced chicken, and corn. Toss to combine. Serve immediately.

Union Square Cafe’s Seared Salmon with Spinach, Corn & Mushrooms

I made this lovely dish for Easter dinner. The sauce was absolutely incredible. I also loved that the salmon was served over a plate of sautéed vegetables. The recipe was adapted from one of the most popular menu items at NYC’s Union Square Café in the 1990’s.

The recipe is from the 40th Anniversary Special Edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes,” contributed by Michael Romano.  I am keeping this issue as a “cookbook” because I want to try so many (practically all!) of the dishes. The issue states that this salmon dish is one of the best recipes Food and Wine has ever published. Very special.

We finished our meal with a celebratory Bunny Cake, of course!

Yield: Serves 4 as a main course or 6 as a first course (this recipe can be doubled easily)

  • 3/4 cup unsalted butter (6 ounces), divided
  • 1 cup thinly sliced red onion (I used 1/2 of a large red onion)
  • 3 garlic cloves (2 thinly sliced and 1 whole), divided
  • 1/4 pound shiitake mushrooms, stems removed and reserved, caps quartered, divided
  • 1 medium-size ripe tomato, coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • coarse salt
  • freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 pound fresh spinach
  • 2 cups fresh corn kernels (from 3-4 ears)
  • 1 (1 to 1 1/2 pound) center-cut salmon fillet, sliced crosswise into 4 to 6 strips
  • 3 tablespoons finely chopped chives

Make the Sauce:

  1. Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use.
  2. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low.
  3. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes.
  4. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.
  5. Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions.
  6. Season sauce with salt and pepper to taste.
  7. Pour sauce through a fine wire-mesh strainer into a bowl; discard solids.
  8. Keep sauce warm over a double boiler.
Prepare the Spinach:
  1. Spear whole garlic clove with a dinner fork. (I’ve never done this before- genius!)
  2. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke.
  3. Add spinach; cook, stirring using fork with garlic clove, until spinach is wilted.
  4. Season with salt and pepper to taste; transfer to a colander to drain. Discard garlic clove.
Prepare the Corn & Mushrooms:
  1. Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter.
  2. Add shiitake caps, and cook, stirring, until softened, about 3 minutes.
  3. Stir in corn kernels; cook until completely heated through, about 3 minutes.
  4. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.
  1. Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet.
  2. Season salmon strips with salt and pepper to taste.
  3. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.
To Serve:
  1. Divide spinach among 6 plates; surround with corn and shiitakes.
  2. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish.
  3. Garnish with a sprinkling of chives; serve immediately.

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