COUNTRY COOKING: THIS WEEK'S RECIPE - STEVE AZAR'S CORN CHOWDER

We're starting a new weekly feature: Country Cooking

We'll feature delicious recipes, some from your favorite country artists. Country music listeners nothing better than good music and good food. This is our way of introducing you to great music while sharing good recipes at the same time.

Our first featured recipe is Steve Azar's Corn Chowder. You can find out more about Steve on his official website at www.steveazar.com and you can follow him on Twitter at @steveazar or you can "like" him on Facebook where he is always good recipes! You can purchase his music on iTunes and Amazon.

STEVE AZAR'S CORN CHOWDER

Serves 10-12

Ingredients

8 ounces bacon, chopped

1/4 cup olive oil 

5 cups chopped yellow onions (about 4 onions) 

1 chopped red bell pepper

1 poblano pepper, chopped

2 cloves garlic

4 tablespoons (1/2 stick) unsalted butter 

1/2 cup flour 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

1 teaspoon cayenne pepper

1/2 teaspoon ground turmeric

1/2 teaspoon curry 

12 cups chicken stock 

6 cups medium-diced yukon gold potoatoes, unpeeled (2 pounds) 

10 cups corn kernels, fresh (10 ears) or frozen (3 pounds) 

2 cups half-and-half 

1 bunch cilantro chopped

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. (I usually pour out some of the grease leaving maybe 1/4 cup) Reduce the heat to medium, add the onions, peppers , garlic and butter to the fat, and cook for 10 minutes, until the tender.  Stir in the flour, salt, pepper, cayenne, curry and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. Add the corn and a handful of chopped cilantro to the soup, then add the half-and- half.  Cook for 5 more minutes, until heated. Season, to taste, with salt and pepper. Top with crumbled bacon and any of the other below toppings!  

Optional Toppings:

Grated Cheddar Cheese

Fresh jalapenos (my fav!)

Sour Cream

Diced Avocados

Chopped Cilantro

Lime wedges for squeezing

Tabasco

Chopped Scallions

Steve Azar

Photo credit: CMT.com