Chicago Prairie Chowder

Chicago Prairie Chowder is a unique fusion dish that combines the hearty textures of the Midwest with the comforting, creamy flavors of a traditional chowder. This dish beautifully represents the vast prairies and the rich agricultural heritage of the Chicago area. Historically, chowders were popular among settlers who used easily accessible ingredients to create filling meals. This version incorporates local produce and flavors commonly found in the Windy City, paying homage to its roots while offering a modern twist.

History of Chicago Prairie Chowder

Chowder has its origins rooted in the maritime communities of North America and Europe, where sailors and settlers would create thick, stew-like meals from their available provisions. As these communities grew and spread into different regions, the chowder evolved, adapting local ingredients. Chicago chefs have taken the fundamentals of classic chowder and infused it with ingredients distinctive to the Midwest prairie lands. This combination celebrates Chicago's culinary diversity and rich history of food culture.

Ingredients

• Corn - 2 ears, kernels removed
• Potatoes - 2 large, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Chicken broth - 4 cups
• Heavy cream - 1 cup
• Bacon - 6 strips, chopped
• Butter - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Thyme - 1 teaspoon, dried or fresh
• Parsley - for garnish, chopped

Preparation

Before diving into the cooking process, it's essential to prepare all the ingredients properly.

Step 1: Prepare the Corn

Begin by shucking the corn and removing the kernels from the ears. This can be done using a sharp knife or a corn stripper. Set the kernels aside for later use.

Step 2: Dice the Potatoes

Choose firm and fresh potatoes, and peel them. Cut the potatoes into uniform cubes to ensure even cooking.

Step 3: Chop the Vegetables and Herbs

Finely chop the onion and parsley. Mince the garlic cloves. Ensure that the thyme is ready, whether you are using dried or freshly chopped.

Pro Tip:

Chill the heavy cream until it's needed during the cooking process to help it thicken the chowder more efficiently.

Cooking Process

The cooking process for Chicago Prairie Chowder is straightforward yet requires attention to detail for the best results.

Step 1: Fry the Bacon

In a large pot or Dutch oven, add the chopped bacon and cook over medium heat until crispy. Remove the bacon bits and set them aside, leaving the grease in the pot.

Step 2: Sauté the Aromatics

Using the same pot, add butter to the remaining bacon grease. Once melted, add the onion and sauté until translucent. Add the garlic and sauté for an additional minute until fragrant.

Step 3: Cook the Potatoes and Corn

Add the diced potatoes and corn to the pot, stirring to combine with the aromatics. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 15 minutes or until the potatoes are tender.

Step 4: Add Heavy Cream and Season

Lower the heat, and gently stir in the chilled heavy cream. Season with salt, black pepper, and thyme. Allow the chowder to gently simmer for another 5 minutes, stirring occasionally.

Cooking Note:

Refer to a cooking timer to ensure each stage of the cooking process is timed correctly for maximum flavor development.

How to Enjoy Chicago Prairie Chowder

Once the chowder has thickened to your desired consistency, it is ready to be served. Ladle it into serving bowls, and sprinkle the crispy bacon bits on top. Garnish with freshly chopped parsley for a pop of color and freshness.

Pairing Suggestions

This chowder pairs wonderfully with crusty bread or a slice of buttery cornbread. A simple green salad dressed with a tangy vinaigrette can also complement the richness of the chowder.

Whether you are enjoying it as a main dish or an accompanying comfort food, Chicago Prairie Chowder is sure to be a crowd-pleaser that brings a touch of Midwestern charm to your dining table.