HEARTY TOMATO-CORN CHOWDER

Ingredients Weight Measure
Thyme, dried 1 Tbsp.
Basil, dried 2 Tbsp.
Coffee filter or cheesecloth
All-purpose flour 6 oz.
Clarified butter 5 oz.
Salt pork, rind removed 4 oz.
Spanish onion, minced 8 oz.
Chicken base (RC Fine Foods) 5 oz.
Water 1 gal.
Idaho potatoes, 1/2" dice 2 lbs.
Celery, small dice 6 oz.
Green peppers, small dice 2 oz.
Plum tomatoes, canned 4 cups
Corn (Family Traditions) frozen 2 lbs.
Kosher salt 1 Tbsp.
White pepper 1/2 tsp.
TABASCO® brand Original Red Sauce 1 Tbsp. + 1 tsp.
Heavy cream 2 cups
Sprig of fresh thyme garnish

Method

  1. Measure the thyme and basil into a coffee filter or cheesecloth and tie with butcher string (sachet bag).
  2. In a small saucepan, combine flour and butter and blend until smooth. Place pan over medium heat and cook mixture (roux), stirring approximately 3-5 minutes until bubbly and mixture leaves sides of pan. Should have a nutty aroma opposed to a raw flour smell. Do not brown. Remove from heat. Set aside.
  3. Cube salt pork into small 1/2" pieces. Place in a food processor and puree smooth.
  4. In a 2-1/2 gal. heavy-bottomed stock pot, render the salt pork over low heat. (An additional oz. of clarified butter may be added if needed).
  5. Add the minced onion and sauté translucent. Do not brown.
  6. Add the chicken base diluted in the 1 gal. water. Bring to a simmer.
  7. Add the sachet bag to the simmering chicken stock. Add the roux, stirring to incorporate. Bring ingredients back to a simmer and cook another 15 minutes.
  8. Add potatoes, celery and green peppers. Cook until potatoes are al dente.
  9. Add tomatoes and corn and bring back to the simmer.
  10. Season with the kosher salt, white pepper and TABASCO® Sauce.
  11. Heat the heavy whipping cream by whisking some hot chowder into the cream until the cream and chowder are of equal temperature.
  12. Incorporate the mixture back into the stock pot.
  13. Prior to service, remove sachet bag and discard.
  14. Garnish individual servings with a sprig of fresh thyme.

Yield: 7 quarts = 20 11-oz. servings