This week's Neighborhood Eats, we're eating corn chowder. It's just one of the dishes featured at 'Boulevard Five 72' in Kenilworth, New Jersey.
The restaurant sits in a space on the main boulevard. That's how the restaurant got its name.
The spot used to house an Italian restaurant, but now the menu is more American, with some Italian choices still available.
But no matter the season, corn chowder is always served.
The base is shrimp stock and corn which gets pureed and strained.
Then in a separate pan, you put the apple smoked bacon, onions, leeks, turnips, corn of course and celery.
It's mixed together and seasoned with old bay and that puree is added in. Then you combine it with the sautéed shrimp, and you have an American classic.
Corn Chowder with Shrimp 1Gal. Shrimp stock or Chicken stock 2Qt. Bicolor Sweet Corn 8oz. Heavy Cream 6oz. Applewood Smoked Bacon lardons 4oz. Leeks small dice 2oz Celery peeled & small diced 2oz Celiac small dice 2oz Onion small dice 8oz Yukon potato small dice 4oz White Turnips small dice 2 lbs. 16/20 White Shrimp Peeled & Cut into 1/3s salt white pepper Old Bay seasoning
Makes 10 -12oz servings
METHOD Bring stock to boil; add corn. Simmer for 20 min. until corn is soft; then purée in blender until smooth. Strain. Season with salt, white pepper & Old Bay. Sauté bacon until fat is rendered, then add all vegetables (except for potatoes). Cook until translucent. Add corn purée and cream, bring to a boil and turn down to a simmer. Add potatoes and simmer until potatoes are soft. Add shrimp to soup and simmer about 4 min.