Page 50 - Flathead Beacon // 9.9.15

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SIDE DISH FVCC CHEF HOWARD KARP GRILLED INDIAN
SEPT 19TH 4–8PM
Downtown Kalispell
CORN CHOWDER
www.KalispellBoulderProject.com
IT’S THAT TIME OF YEAR WHEN our culinary spirit is energized in anticipation of the fall harvest. Our recipes are ready, and our tast- ings and experiments are completed. We are anxiously awaiting the arrival of heavenly soups, flavorful appetiz- ers, main courses that have unique autumn-inspired presentations, and desserts that will satisfy our sweet tooth. It’s going to be a truly magnifi- cent culinary season!
To help usher you into this wonder- ful time of the year, here’s my favorite fall chowder:
Serves: 8
Ingredients:
• 6 fresh white corn on the cob, husked
• 12 fresh yellow corn on the cob, husked
• 1 lb. smoked bacon
• 1/4 lb. unsalted butter
• 2 medium green bell peppers,
seeded and cut in half
• 2 medium red bell peppers, seeded
and cut in half
• 2 medium yellow bell peppers,
seeded and cut in half
• 1/2 gallon whole milk
• 1 large onion
• 3 medium potatoes (Idaho or rus-
set), peeled and medium diced • 8 oz. heavy cream
• 4 oz. sour cream
• 1 cup and 2 tbsp. wondra flour • 3 oz. thyme, dry
Procedure: Finely mince bacon and onion and sweat in stock pot with butter on low heat for 10 to 15 minutes (do not brown). In the meantime, grill fresh yellow corn and cut off cob. Add corn and milk to a pot and bring to a boil. Simmer for 30 minutes. Add flour to sweated bacon and onion to make a roux and stir while cooking until slightly browned. Add corn and milk mixture to roux and whisk until smooth. Bring back to a boil and sim- mer over low heat (be careful not to scorch the bottom of the pot).
Grill white corn and peppers. Remove corn from cob. Add corn, peppers and potatoes to soup. Make a sachet bag with dry thyme and close tightly with tied string so thyme will not mix into chowder. Add bag to chowder (tip: tie string end to the pot handle so you will not lose the sachet bag in the soup). Cook for approxi- mately one hour or until potatoes are fully cooked. Season with salt to taste.
Presentation: This is a wonder- ful first course to serve when you’re entertaining fall guests. Be creative with your presentation. You may even want to try serving the soup out of an oven roasted acorn squash.
This recipe was originally published in 2013.
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SEPTEMBER 9, 2015 // FLATHEADBEACON.COM
Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.