Every holiday is about traditions. Even Halloween has a tradition in our house and it’s called Roasted Corn Chowder.
Haloween in South Pasadena is a really big deal. We live in a flat and well-lit area so kids from all of the surrounding neighborhoods come to our town to Trick or Treat. I always have lots of candy, like 500 to 700 pieces. We finally learned to buy a little extra rather than scrambling to send my husband to the grocery store two or three times in the night!
So yes, Halloween is also expensive. That’s a lot of candy!
I always make homemade corn chowder for our family and friends. We usually eat from mugs because every time we try to sit down the doorbell rings again!
Roasted Corn Chowder
This has become a tradition and is served every Halloween at our house. This recipe serves six generous portions.
- 7 ears corn
- 1 large red bell pepper
- 3 slices diced bacon
- 1 3/4 cup chopped onion
- 1 stick butter
- 3 TBL flour
- 4 1/2 cups chicken stock
- 2 large potatoes, peeled and cubed
- 1 1/2 cups half and half
- 2 TBL chopped green onion
Cut the fresh corn from the cob and cook with 1/4 cup water until fully cooked.
Grill pepper and peel, seed and chop. (If you want a trick to do this very easily, use your gas stovetop. Place the red pepper on a gas flame and turn with tongs until it is entirely black. Place in a brown paper bag for ten minutes to cool. Run under cold water and easily peel off the skin. Cut, seed, and chop into small pieces.)
Saute bacon till just crisp, add onion, butter and saute until soft.
Sprinkle with flour and stir two minutes. Add stock and potatoes, simmer 10 minutes.
Stir in corn, peppers and half and half. Simmer until thick, about 20 minutes.
I think this chowder is actually better the day after. It thickens and is great served with corn muffins.
Happy Halloween everyone!