Corn Chowder
2014-08-19 16:07:56
Serves 8
Tired of corn on the cob? Take the kernels off and whip up a quick batch of tasty Corn Chowder!
Total Time
30 min
Ingredients
- 6 ears corn, husks and silks removed
- 1 1/2 quarts low sodium canned or homemade chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon whole fennel seed
- 1 teaspoon coriander seed
- 1 teaspoon whole black peppercorns
- 4 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- 1/2 jalapeño pepper, seeded and minced
- 2 medium cloves garlic, minced
- 3 tablespoons flour
- 1 russet potatoes, peeled and cut into 1/2-inch dice (about 3/4 cups diced potato)
- 1 cup half and half
- Kosher salt and ground white pepper
- 4 slices Applewood smoked bacon, chopped and fried
- 3 green onions, finely sliced
Instructions
- Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife. Repeat with remaining cobs and reserve kernels and cobs separately. (I place a cutting board inside of a sided sheet pan so that the kernels stay on the board and in the pan. It eliminates the mess and having to chase the kernels!)
- Use the back of a knife to scrape corn cobs into a medium saucepan to collect and milk left in the bases of the kernels. Break corn cobs in half and add to saucepan. Add chicken or vegetable stock, bay leaf, fennel seed, coriander seed, and whole black peppercorns. Stir to combine. Bring to a boil over high heat, reduce to just below a simmer, and let steep for 10 minutes. Strain through a fine mesh strainer and discard cobs and spices.
- While stock infuses, melt butter in a separate 5 quart saucepan over medium-high heat. Add onions, garlic, jalapeño and corn kernels, and cook, stirring frequently, until onions are softened and kernels are tender, about 7 minutes. Reduce heat if butter begins to brown. Add flour and cook, stirring constantly, for 1 minute.
- Stirring constantly, gradually add infused corn stock, letting mixture come to a simmer. Add potatoes and 1 teaspoon salt. Let simmer, stirring occasionally, until potatoes are tender, about 10 minutes. Add half and half and stir to combine. Soup may look broken with melted butter floating on top at this stage.
- Transfer 1/4 of soup to a blender and blend on high until smooth, about 1 minute. (NOTE: You must be careful when blending hot liquids. Hold a cloth over the top of the blender and begin at a slow speed and then ramp up to ensure that it won't explode) Return to pot and whisk to combine. Alternatively, use a hand blender to blend in the pot until desired consistency is reached. Season to taste with salt, pepper. (White pepper is stronger than black so use it sparingly to taste) Serve immediately, sprinkled with bacon and sliced scallions.
Notes
- I halved the recipe and it came out perfectly.
Adapted from Serious Eats
Adapted from Serious Eats
Delish-dish blog https://www.delish-dish.com/
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