Another leftover delight. If you haven’t been following, here is the back story. I made this and with the leftover I made this but the succotash was just sitting there. I was inspired by a chilly day to make soup and use the rest of the Goodnight Brothers country ham.
The chowder turned out to be amazing. Fortunately I didn’t over cook the vegetables when I first made the succotash, so they didn’t get mushy. This one is a winner folks. Yum!
- Leftover succotash (recipe here)
- 2 potatoes, peeled and diced (keep the peels)
- 1 cup heavy cream (or half and half)
- 1 cup milk (we use 2%)
- 4-6 cups stock (I used a combo of several but mostly vegetable stock)
- ¼ cup AP flour
- 2-3 sprigs of fresh thyme, chopped
- Salt and pepper
- Sliced bread
- Country ham, sliced thin
- Extra sharp cheddar cheese slices
- 1 tablespoon unsalted butter
- Olive oil
- Heat a large pot over medium heat. Add butter and 1 tablespoon of olive oil, heat until it shimmers. Whisk in flour and cook until light blonde in color. Whisk in the stock and bring to a boil. Add potatoes and cream and bring back to a boil for about 5-7 minutes or until potatoes start to break down. Cut heat down to low and add in the leftover succotash and thyme, season according to your taste.
- Meanwhile, heat a large skillet or grill pan over medium high heat. Drizzle the insides of the bread with olive oil and add the ham and cheese. Drizzle the outside of the bread with olive oil and season with salt and pepper. Cook in the pan until the bread is crispy and the cheese is melted.
- Optional if you kept the potato peels. I don’t like to waste things and I have always wanted to do this. Heat the oven to 400 degrees. Toss the potato peels with olive oil and salt and pepper. Place the skins on the large sheet pan and place in the oven. Cook until crispy. YUM! They are delicious.
- Ladle up the chowder (I topped with the crispy potato skins), cut the sandwiches in half and enjoy.
Yes, that’s right Bourbon-Bacon Jam. Make this now if you like bourbon and bacon.
I got the basis of this meal from Bourbon Country magazine (Go figure, right?). I was obviously intrigued by the bourbon-bacon jam, but really the whole meal sounded great. I tweaked it a good bit, like I served the soup warm (it was chill outside) and added the chili for heat. The sandwiches would’ve probably been better if the tomato and arugula were added after cooking.
I would have never thought of making the parmesan and olive oil mixture to make the crust on the grilled cheese, nice touch. In the Bourbon Country article the chef (Levon Wallace, Proof on Main in Louisville, KY) used butter but I prefer the more healthy version of olive oil. I’ll be doing that forever.
Ironically, the soup turned out to be the star. It was bursting with fresh corn flavor and the back-end chili heat was a perfect match.
Bourbon-Bacon Jam Ingredients
- 4 pieces of applewood smoked bacon (I prefer Niman Ranch)
- ½ white onion, sliced thin
- 1 clove garlic, minced
- ¼ cup apple cider vinegar
- ½ cup bourbon
- ¼ cup coffee
- ½ cup maple syrup
Bourbon-Bacon Jam Directions
- In a large skillet over medium high heat, cook bacon until brown mostly rendered. Reserve fat.
- Add onions and 1 tablespoon of reserved bacon fat. Cook until caramelized, about 6-8 minutes.
- Add remaining ingredients and reduce heat to medium low. Simmer for 10-15 minutes until thickened.
- Place in food processor and pulse to a consistency you like.
Sweet Corn Soup Ingredients
- 4 ears fresh corn, husks removed and kernels shucked, cobs reserved
- 2 cups water
- 2 cups low sodium chicken stock
- 2 tablespoons vegetable oil
- 2 shallots
- 1 small white onion
- 1 cup dry white wine (or sherry)
- 1 bay leaf
- 1 lemon, zest and juice
- Cheyenne pepper (to taste)
- Chipotle chili powder (to taste)
- Olive oil
Sweet Corn Soup Directions
- In a large stock pot, add water, chicken stock, bay leaf and corn cobs and bring to boil then reduce to simmer. Cook for 30 minutes, strain and reserve the liquid.
- Heat a large sauté pan over medium heat. Add onion, shallot and vegetable oil and cook for 2 minutes, add reserved corn kernels. Toss and cook another 8-10 minutes.
- Add wine, lemon zest and juice, Cheyenne pepper, Chipotle Chili powder and continue cooking until the liquid has reduced by half. Season the mixture with salt and pepper to taste.
- In batches, add corn mixture with corn stock to a blender. Puree until very smooth and repeat until all of the mixture is smooth. Using a strainer, pass the puree slowly through working with a spatula discarding pulp.
- Place soup in a pot and cover. Keep warm.
Grilled Cheese Ingredients
- 4 slices bread (we used multi-grain Italian from Publix)
- ¼ cup grated Parmesan Reggiano cheese (only the best)
- Olive oil
- 2 slices sharp cheddar cheese
- 2 slices provolone cheese
- Tomato, thinly sliced
- Baby arugula
Grilled Cheese Directions
- Pre heat a griddle or large pan over medium heat.
- In a small bowl, add parmesan cheese and equal amount of olive oil and mix to combine. See aside.
- Assemble sandwiches by adding cheese, tomato, arugula and a small drizzle of olive oil on one side and bourbon-bacon jam on the other.
- Slather the outside of the top piece of bread with the parmesan cheese and olive oil mixture and place that side on the griddle. While on the griddle, slather the other side with the remaining parmesan and oil mixture. Cook until golden brown.