Cheddar Corn Chowder, Vinaigrette Green Salad, Crusty Garlic Bread.

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Soups
Cheddar Corn Chowder, Vinaigrette Green Salad, Crusty Garlic Bread.
By
Nov 24, 2003, 22:40

Cheddar Corn Chowder

Preparation time 15 minutes - Cooking time 30 minutes

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons unsalted butter
1/2 cup flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 5 minutes, or until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 10 minutes, or until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 4 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Garlic Bread

Preparation time 5 minutes - Cooking time 3 minutes

4 cloves garlic, crushed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 loaf crusty bread, split
3 tablespoons grated cheese, Parmigiano or Romano, optional
Chopped fresh parsley

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

Green Salad with Mustard Vinegar Dressing

Preparation time 10 minutes

3 tablespoons white vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
*1 extra-large egg yolk, at room temperature (see note below)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens mix for 8 people

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

Toss the greens with enough dressing to moisten and serve.

Note: If you're worried about raw egg, eliminate it from the recipe