Lunchbreak: Chef Randy Hoppman makes smoked corn and sausage chowder

Recipes courtesy of Chef Randy Hoppman

Eagle Ridge Resort and Spa
444 Eagle Ridge Drive
Galena
www.eagleridge.com

Sour Cherry Crisp
(6 to 8 Servings)

Ingredients
5# of Fresh Sour Cherries, Frozen Will Work as Well (Cherries must be sour pie cherries)
3 Cups Granulated Sugar
2 ½ Cups All Purpose Flour
2 Tablespoons Almond Extract

  • Simmer cherries and sugar in a sauce pot on low heat until sugar is dissolved
  • Slowly add flour, almond extract and simmer over low heat until thickened, split in 2 even portions and set aside.

Crunchy Crumb Topping

1 lb Cake Flour
1 lb All-Purpose Flour
12 oz. Brown Sugar
10 oz. Granulated Sugar
20 oz. Unsalted Butter
2 1/4 Cups Oatmeal

  • Prepare the Topping by Combining All Ingredients in a large mixing bowl by hand until the ingredients are blended together (mixture should be lumpy). Split in 2 even portions and set aside.
  • Press 1st layer of crumb topping in the bottom of a greased pan
  • Pour a layer of thickened sour cherry mix evenly over the crumb crust
  • Repeat the process with another layer of crumb topping and cherry mixture
  • Bake 40 to 50 Minutes at 375 degrees until topping is crisp and bubbly
  • Serve cold with fresh whipped cream or hot with vanilla bean ice cream

Smoked Corn and Sausage Chowder
(6 to 8 Servings)

Ingredients
1-1/2 Cups Diced Onions
1-1/2 Cups Diced Celery
¾ Cup Unsalted Butter
¾ Cup All-Purpose Flour
2 Quarts Chicken Stock
1 Quart Heavy Cream
1 lb. Diced Southwest Sausage
2 lbs. Smoked Kernel Corn (Can substitute 2 Tablespoons of liquid smoke)
3 lbs. Diced Cooked Yellow Potatoes
2 each Bay Leaves
1 tsp. Fresh Thyme
Salt and Pepper to Taste

  • Sauté onions, celery and Southwest sausage over medium heat until tender
  • Add chicken stock, heavy cream, smoked kernel corn, diced potatoes, bay leaves, thyme, salt and pepper and bring to slight simmer for 30 minutes
  • Add 2 tablespoons of all – purpose flour to ½ cup of water stirring until flour is dissolved
  • Add flour – water mixture in small quantities while stirring until chowder reaches desired thickness
  • Pour into large bowls and garnish with corn kernels and fresh chopped thyme

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