Oct 01 2016
It was a nice fall day here about 65 and some sun. After lunch I smoked about a pound of bacon to use for supper. I was making two first time recipes tonight and was not sure how the flavors from both would go together.
I hated to dip into my frozen fresh corn so early just the beginning of fall but thought the recipe and me deserved it!
I have gotten some good ideas and recipes from Jackie at the beeroness.com. All her recipes are made with craft beers. Her recipe for Loaded Beer and Bacon Corn Chowder looked and sounded good so thought I would try it. She made it all in one pot on stovetop. I adapted it to do in my Instant Pot. I smoked most of the bacon and changed the ingredients some. I added some Dutch baby gold potatoes along with the sweet potatoes and added 3 teaspoons of corn flour.
When it was done I set the IP on warm hold and replaced the lid while I made the wife and my sandwiches.
The sandwiches were a combination of recipes I looked at. I had a loaf of crusty whole clove garlic bread to use. I had bacon smoked, goat cheese, Red Anjou pears, Romaine lettuce and honey. I built the sandwiches with goat cheese smeared on both sides, a slice of lettuce, sliced pears, a bacon slice, a drizzle of honey. I toasted them in a hot skillet with butter. They were a little tricky to hold together to flip. I think a Panini press would work better for this sandwich.
Turned out pretty good, there are probably better pairings for each recipe but these went pretty well together. The wife and I both liked the chowder and the sandwiches. The sandwiches were a welcome different taste from the standard toasted cheese. Both recipes are keepers for me.
Smokin Don
Chowder Recipe:
Loaded Beer and Bacon Corn Chowder IP
Adapted from a recipe from thebeeroness.com
Yield: 4 servings
Ingredients
• ½ lbs sliced bacon, smoked or cooked
• 2 slices uncooked bacon diced
• ½ white onions, chopped
• ½ cup (55g) peeled and chopped carrots
• 1 cup (8oz) pilsner beer (or summer ale, wheat beer)
• 3 ears of corn kernels
• ¾ pounds sweet potato, peeled and diced
• 2 small or 1 med yellow or white potato diced
• 2 cups (16oz) chicken broth
• ½ cup (100mL) half & half
• 1 teaspoon (4g) garlic powder
• 1 teaspoon (4g) chili powder
• 1 teaspoon (6g) salt
• ½ teaspoon (1g) smoked paprika
• 3 teaspoons corn flour
• 4 ounces shredded cheddar cheese
• 5 green onions, chopped
• Diced jalapeno or hot sauce (Optional)
Instructions
1. I smoked the bacon in my Traeger pellet smoker and had two slices diced for in the Instant Pot. Heat IP on Sauté mode. When hot brown the diced bacon then add the diced onions and carrots. Pour in the beer to deglaze then add the chicken broth. Add the diced potatoes and all but about a cup of the corn.
2. Set IP to soup mode and set for 15 to 20 minutes. When it is done place towel over steam vent and release the pressure. Use an immersion blender to puree some or do like I did just use a potato masher. Set IP to Sauté low; add the cheese and all the dry seasonings. Crumble the bacon and add in. Add in the half & half cream. Let simmer a bit and serve or turn IP to Warm Hold until ready to serve. Garnish with the green onions.
