Recipe

Corn Chowder - The Best Recipe

Add Step-by-Step Photos	Theresal / All my dishes 1 year, 2 months ago 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. Prep:25m Cook:25m Servings:6	Theresal
	takes a while but worth it

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Ingredients

3 medium ears fresh yellow or bicolor corn

4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice

2 tablespoons unsalted butter

1 medium onion (7 to 8 ounces), cut into 1/2-inch dice

1/2 large red bell pepper (6 to 8 ounces), cut into 1/2-inch dice

1 to 2 sprigs fresh thyme, leaves removed and chopped (1/2 teaspoon)

1/2 teaspoon ground cumin

1/8 teaspoon turmeric

1 pound Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice

3 cups chicken stock or chicken broth

Kosher or sea salt and freshly ground black pepper

2 teaspoons cornstarch, dissolved in 2 tablespoons water

1 cup heavy cream

Directions

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.

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Comments

debwin 1 year, 2 months ago said:
Sounds fabulous...I love soup and corn chowder would have to be one of my favorites...a must try.

whuebl 1 year, 2 months ago said:
Yes.... thanks so much for the fantastic recipe...

whuebl 1 year, 2 months ago said:
Oooops - duplicate posting.

henrie 1 year, 2 months ago said:
Sounds so very good, thanks for sharing, you have my 5

trigger 1 year, 2 months ago said:
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

jimrug1 1 year, 2 months ago said:
This sounds like a keeper to me. Very nice recipe. I love corn chowder. I will be trying this one soon. Theresa... High five. Jim

solsister 1 year, 2 months ago said:
Thumbs up! I made this without the bacon, added a jalapeno and used half and half instead of cream. It was delicious! The fresh corn really makes a difference!

mamalou 1 year, 2 months ago said:
I love corn chowder and this sounds wonderful!

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