Corn Chowder - The best
From theresal 16 years ago
- 25 minutes to make
- Serves 6
Using fresh corn, butter, and cream Its mellow, sweet flavor and lovely pale golden color are very comforting, and it is a big favorite with children as well as adults.
Ingredients
- Ingredients shopping list
- 3 medium ears fresh yellow or bicolor corn shopping list
- 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice shopping list
- 2 tablespoons unsalted butter shopping list
- 1 medium onion (7 to 8 ounces), cut into 1/2-inch dice shopping list
- 1/2 large red bell pepper (6 to 8 ounces), cut into 1/2-inch dice shopping list
- 1 to 2 sprigs fresh thyme, leaves removed and chopped (1/2 teaspoon) shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/8 teaspoon turmeric shopping list
- 1 pound Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice shopping list
- 3 cups chicken stock or chicken broth shopping list
- Kosher or sea salt and freshly ground black pepper shopping list
- 2 teaspoons cornstarch, dissolved in 2 tablespoons water shopping list
- 1 cup heavy cream shopping list
How to make it
- 1. Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Cut the kernels from the cobs and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
- 2. Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
- 3. Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
- 4. Add the corn kernels, potatoes, and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper.
- 5. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and Stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- 6. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls and sprinkle with the chopped chives.
The Rating
Reviewed by 10 people-
Sounds fabulous...I love soup and corn chowder would have to be one of my favorites...a must try.
debwin
in Toronto loved it
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Sounds so very good, thanks for sharing, you have my 5
henrie
in Savannah loved it
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This recipe is a great one I made a similar one today using my Blue corn and red potatoes from my garden. I love your recipe thank you for posting.
High Five TheresaL
Michael
trigger
in loved it
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