CORN CHOWDER PIE
I'm always looking for ways to eat pie for dinner. This savory pie in inspired by my summers growing up in Kansas, where the sweet corn is particularly sweet, and at least once a summer we cook it into a big pot of creamy chowder. A few tweaks make my favorite chowder into a sliceable pie, nestled deliciously into an easy to make oyster cracker crumb crust.
Provided by Erin Jeanne McDowell
Categories main-dish
Time 1h50m
Yield one 9-inch pie
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- For the crust: Pulse the oyster crackers, garlic powder and pepper in the bowl of a food processor until the crumbs are finely ground. Add the melted butter and pulse until the mixture comes together - it should hold together when squeezed in your hands.
- Press the crust into the base and sides of a 9-inch pie plate. Transfer to the prepared baking sheet and bake until the crust is lightly golden brown and smells toasty, 10 to 13 minutes.
- While the crust bakes, make the filling: Heat a medium pot over medium heat. Add the bacon and cook until the fat is rendered and the bacon is fully crisp, 5 to 7 minutes. Remove the bacon from the pot with a slotted spoon and place it on a paper towel-lined plate; set aside.
- Add the celery and leeks and cook in the bacon fat until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Melt the butter into the pan, then sprinkle the flour evenly over the base of the pan. Stir well, then cook, stirring constantly, for 1 minute. Stir in the broth and bring to a simmer.
- Add the potatoes, cover the pot and simmer until the potatoes are tender and the mixture thickens noticeably, 7 to 10 minutes. Stir in the cream, corn and paprika and bring to a simmer, stirring occasionally while simmering, 2 to 3 minutes. Season with salt and pepper.
- Gently ladle the hot chowder into the crust. Transfer the pie back to the oven and bake until the filling becomes matte on top and the crust is deeply golden, 25 to 30 minutes. Cool 20 minutes before slicing and serving. Garnish with the reserved bacon, chives and parsley just before serving.
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Yolanda1 Chavez
[email protected]I'm allergic to corn. Is there a substitute I can use?
Paresi Rasa
[email protected]This recipe looks delicious! I'm going to make it for my family this weekend.
Mr Ahmad
[email protected]I would love to try this recipe, but I don't have a pie plate. Can I use a different baking dish?
Cookie Monster
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Juned ahmed
[email protected]I'm not sure what I did wrong, but my pie crust turned out soggy. The filling was good though.
Pheletso Refilwe
[email protected]This pie was a bit too salty for my taste, but my husband loved it.
Jabire Ibro
[email protected]I followed the recipe exactly and the pie turned out great. I would recommend using a good quality cheddar cheese.
Nette saludares
[email protected]The corn chowder filling was a bit too thick for my taste, but the crust was perfect.
Daemmy Pro
[email protected]This pie was easy to make and turned out perfectly. I will definitely be making it again.
billie's avocado
[email protected]I'm not usually a fan of corn chowder, but this pie changed my mind. It was delicious!
Hellen Mungeresa
[email protected]This is the best corn chowder pie recipe I've ever tried. The flavors are perfect and the crust is so flaky.
Alicia Empire
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
SR-Deluxe- Munshigonj - Md Liton Hossain
[email protected]This corn chowder pie was a hit with my family! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.