Chris' Recipes

Bon Appetite!

Corn Chowder

Written By: Chris - Oct• 18•13

When my friend Jen gifted me a bunch of fresh produce recently, I got busy in the kitchen creating a variety of dishes so that nothing went to waste!  Among the goodies of green beans and other farm fresh veggies she shared, there was a brown paper bag filled half full with small tender ears of sweet corn.  Since we’ve had a lot of chilled corn salads this summer, I thought I would prepare corn chowder instead.  I figured I could freeze some if we didn’t finish it.  Corn chowder is a type of thick cream-based soup or chowder similar to New England clam chowder, prepared with corn as a substitute for clams in the recipe. In addition to corn, the soup often contains other vegetables, such as potatoes.

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Ingredients:

1 Stick of Butter
2 Large Onions, chopped
Extra-virgin olive oil
2 Cups Celery, chopped
2 Cups Carrots, chopped
12 Garlic Cloves, pressed
6 sprigs Fresh Thyme, leaves only
4 Tablespoons Thyme, dry
4 Large Russet Potatoes, peeled and chopped
12 Large Whole Sweet Corn Cobs(or more small cobs)
6-8 Cups Corn Kernals, roasted cut from cobs
Water
16 Cups Corn Stock
1/4 Cup Flour
1 Pint Half & Half
Salt and freshly ground black pepper, to taste
1 Whole Acorn Squash, roasted, peeled and cubed (because I had it, used to thicken)
4 Tablespoons Better than Bullion, Chicken
2 Tablespoons Better than Bullion, Ham

Prepare the corn by grilling it.  Cut the roasted kernels off of the cobs and set aside.

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Reserve the cobs to make homemade corn stock.

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Place cobs in a large kettle and cover them with water.  Cover the pan and bring it to a boil.  Once boiling, reduce heat to very low and cook the cobs, covered for at least four hours.  (I cooked mine on low overnight about 10 hours)  

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Drain through a large strainer, reserving stock and discard cobs and set stock aside.

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Heat the butter and one tablespoon olive oil in a soup pot over medium heat.  Add the onion and cook until they start to become translucent and soft; about eight to ten minutes.

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Among the goods Jen gave to me, was a large package of peeled packaged garlic cloves.  Using a press, add about 12 large cloves into the cooked onions and saute for at least one minute.

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Add the Celery and onions and cook for an additional eight to ten minutes until they start to become soft.

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Peel and chop the potatoes into small cubes.

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Dust the vegetables with flour and stir to coat everything well.  Add the herbs, stirring and cook for an additional five minutes.

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Add the better than bullion to the corn stock; to taste and pour the seasoned stock into the vegetables stirring to avoid lumps and bring to a boil.

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Add the cooked squash (if you have it on hand) and the potatoes; bring to a boil and boil hard for about eight to ten minutes, until the squash dissolves and the potatoes break down (this will help to thicken the soup and give it a good texture). 

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Add the cut kernels to the soup and stir in the half and half (or cream).  Season with salt and pepper; to taste. 

Garnish with chopped fresh flat leaf parsley, if desired.

Enjoy!

Cheers!
~Chris

 

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