Smoked Corn Chowder with Crispy Duck Skin
The recipe Smoked Corn Chowder with Crispy Duck Skin can be made in approximately 45 minutes. One serving contains 482 calories, 22g of protein, and 27g of fat. For $4.47 per serving, you get a main course that serves 4. 7 people were impressed by this recipe. A mixture of kosher salt, bell pepper, dried thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. It is brought to you by Food52. Overall, this recipe earns a solid spoonacular score of 69%. Try Crispy-Skin Grilled Duck Confit, Smoked Sausage Corn Chowder, and Smoked Salmon Corn Chowder for similar recipes.
Servings: 4
Ingredients:
1 bay leaf
1/2 bell pepper, chopped
1 tablespoon black pepper, ground
1 tablespoon butter
1/2 celery stalk, chopped
4 cups water or chicken broth
1/2 teaspoon chipotle chili powder
1/2 teaspoon coriander, toasted and ground
1 teaspoon cumin, toasted and ground
1/2 teaspoon dried thyme
1 boneless duck breast, split
6 ears corn, cleaned
3/4 cup heavy cream or half-and-half
2 tablespoons kosher salt
1 cup milk
1 medium onion, chopped
1/2 teaspoon Mexican oregano
1 tablespoon paprika
dry rub
1 small russet potato, peeled and cubed
1 sage leaf
salt and pepper to taste
1 sprig thyme
Equipment:
knife
frying pan
bowl
pot
slotted spoon
paper towels
sieve
blender
ladle
Cooking instruction summary:
Mix ingredients well and use to season any dark meat before smoking. Store leftovers in a tightly sealed container. Wash and dry duck breasts. With a sharp knife, score skin and fat, being careful not to cut into the meat. Coat both sides of breasts with dry rub and refrigerate uncovered up to one day. Prepare your smoker according to manufacturers instructions, using your preferred smoking wood. Place two ears of corn on the lower rack just above the water pan. Place duck skin side up on the top rack over the corn. Smoke until duck is cooked through, about 40-50 minutes. Remove duck and corn from smoker. Once corn has cooled enough to handle, cut the kernels from the ears into a large bowl and discard cobs. Cut kernels from the four remaining ears into same bowl and reserve cobs for the stock. Remove skin from one duck breast half and chop. In a large, heavy pot over low heat, render fat from the skin. Remove crisped skin from pot with a slotted spoon and place on paper towel-lined plate to cool. Discard any fat over 1 tablespoon that remains in the pot. Add 1 tablespoon butter to the duck fat and increase heat to medium-high. Saut onion, bell pepper and celery in duck fat and butter until wilted. Do not brown. Add corn cobs and remaining ingredients through potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes. Discard corn cobs, thyme sprig, sage and bay leaf. Transfer soup to blender in batches and pure until smooth. (For a velvety consistency, strain soup through a fine mesh strainer and press on solids to extract as much liquid as possible, then discard solids.) Stir in heavy cream or half-and-half and adjust seasoning to taste. To serve, ladle soup into bowls and top with crispy duck skin.
Step by step:
1. Mix ingredients well and use to season any dark meat before smoking. Store leftovers in a tightly sealed container.
2. Wash and dry duck breasts. With a sharp knife, score skin and fat, being careful not to cut into the meat. Coat both sides of breasts with dry rub and refrigerate uncovered up to one day.
3. Prepare your smoker according to manufacturers instructions, using your preferred smoking wood.
4. Place two ears of corn on the lower rack just above the water pan.
5. Place duck skin side up on the top rack over the corn. Smoke until duck is cooked through, about 40-50 minutes.
6. Remove duck and corn from smoker.
7. Once corn has cooled enough to handle, cut the kernels from the ears into a large bowl and discard cobs.
8. Cut kernels from the four remaining ears into same bowl and reserve cobs for the stock.
9. Remove skin from one duck breast half and chop. In a large, heavy pot over low heat, render fat from the skin.
10. Remove crisped skin from pot with a slotted spoon and place on paper towel-lined plate to cool. Discard any fat over 1 tablespoon that remains in the pot.
11. Add 1 tablespoon butter to the duck fat and increase heat to medium-high.
12. Saut onion, bell pepper and celery in duck fat and butter until wilted. Do not brown.
13. Add corn cobs and remaining ingredients through potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes. Discard corn cobs, thyme sprig, sage and bay leaf.
14. Transfer soup to blender in batches and pure until smooth. (For a velvety consistency, strain soup through a fine mesh strainer and press on solids to extract as much liquid as possible, then discard solids.) Stir in heavy cream or half-and-half and adjust seasoning to taste. To serve, ladle soup into bowls and top with crispy duck skin.
Nutrition Information:
covered percent of daily need
