Yep, Chowdah is how most native Bostonians refer to their steaming bowl of thick and creamy soup, usually packed with clams and potatoes. Corn Chowdah changes out the clams for corn.
Like yesterday’s brilliant mash-up of Cheeseburger and Lasagna, this recipe combines the flavors of bacon and pepper studded corn chowder with a rich macaroni and cheese. Jumbo Yumbo.
1 lb cavatappi pasta
4 ears corn, kernels cut from cob
Extra virgin olive oil
1/4 lb bacon, chopped into 1/2-inch pieces
1 baking potato, peeled and cut into 1/2-inch pieces
1/2 Tbs Old Bay Seasoning
2 stalks celery, chopped
1 red chile pepper, seeded and chopped
1 small red bell pepper, chopped
1 small red onion, minced
4 cloves garlic, minced
A few sprigs thyme, minced
3 Tbs butter
2 Tbs flour
2 cups whole milk
1 tsp dry mustard
1/2 tsp cayenne pepper
Pinch of nutmeg
1 cup grated Parmesan cheese
1 1/2 cups shredded sharp cheddar cheese
1. Bring a large pot of water to a boil, add the pasta and cook until al dente. Drain and return to the pot.
2. While the pasta is cooking, position a rack in the middle of the oven and preheat the broiler.
3. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
4. Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chile pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.
5. Meanwhile, melt the butter in a medium saucepan. Whisk in the flour, then the milk; Stir in the mustard, cayenne, nutmeg, and salt and pepper to taste. Cook until the sauce thickens; reduce heat. Stir in the Parmesan.
6. Add the corn-potato mixture and the white sauce to the pasta and stir together. Transfer to a 13 x 9 baking dish.
7. Top with the cheddar and bacon.
8. Broil until brown and bubbly, 3 to 5 minutes.
Serves 6 to 8
Recipe from Every Day With Rachael Ray Magazine
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