Colchester Cougars Corn Chowder w/ Parmesan Crisps and Crostini
Team: Colchester Cougars
Host School: Colchester Middle School
Age Group: Middle School
Ingredients
Colchester Cougars Corn Chowder: adapted from simply recipes corn chowder
Ingredients: (serves 16)
3/4 cup butter
2 large onions, diced (2 cups)
4 large carrots, diced (2 cups)
4 large celery stocks, diced (2 cups)
1 red pepper, diced and divided
1 green pepper, diced and divided
2 tsp Garlic
Corn- 8 cups
4 large potatoes, peeled/diced
½ cup flour
4 bay leaves
12 cups milk
2 cups heavy cream
Salt/Pepper
2 tsp thyme
½ cup Cheddar Cheese
Liquid smoke-dash
Pam
Parsely-Garinsh
Parmesan Crisps: ingredients
Shredded parmesan cheese, pepper
Crostini: Ingredients
Baguette, 1 stick Butter, garlic, parsley
.
Preparation Instructions
Directions:
Melt butter over medium heat add the onion and cook until soft. Add the carrots, celery, garlic and cook until soft. Add more butter if needed. Mix flour into veggies.
Add Milk, liquid smoke, corn, potatoes, ½ of the peppers (save remaining for garnish), cream, bay leaf, thyme. Mix well, cover, and bring to a boil. Uncover, Simmer for 30 min or until potatoes are tender. Stir often to prevent burning. Remove bay leaf; add cheese (stir until melted), salt and pepper to taste. Serve topped with parmesan crisp and crostini. Garnish with reserved peppers & parsley.
Directions for Crisps: Grease a parchment lined pan. Add shredded parmesan into mounds. Sprinkle pepper. Bake at 350 degree for 3-6 min or until golden brown. Remove from oven and cool. Carefully peel the crisps off the parchment and serve with chowder.
Directions for crostini: Slice baguette into thin slices, toss with melted butter, and sprinkle with garlic/parsley. Bake at 350 degrees until crisp (about 5-8 min). Serve with Chowder