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Lunchbreak: Chef Randy Hoppman makes smoked corn and sausage chowder

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Recipes courtesy of Chef Randy Hoppman

Eagle Ridge Resort and Spa
444 Eagle Ridge Drive

Sour Cherry Crisp
(6 to 8 Servings)

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)

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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