Recipe
Summer Corn Chowder
Serves: 8
Ingredients:
Stock:
8 ears corn, husks and silks removed
2 quarts water, or more if needed
4 cups chicken stock, low-sodium
Sea salt and freshly cracked black pepper to taste
1/4 cup roughly chopped garlic cloves
1 Anaheim pepper, roughly chopped
2 shallots, peeled and roughly chopped
3 stalks celery, roughly chopped
Chowder:
2 cups red potatoes, peeled and diced (1/2-inch)
4 tablespoons butter
1 sweet onion, diced
1 Anaheim pepper, small dice
1/4 cup diced poblano peppers
1 tablespoon minced garlic
3/4 cup diced bacon – cooked crisp
Sea salt and freshly cracked black pepper to taste
1/2 cup heavy cream
8 ears corn, husks and silks removed
2 quarts water, or more if needed
4 cups chicken stock, low-sodium
Sea salt and freshly cracked black pepper to taste
1/4 cup roughly chopped garlic cloves
1 Anaheim pepper, roughly chopped
2 shallots, peeled and roughly chopped
3 stalks celery, roughly chopped
Chowder:
2 cups red potatoes, peeled and diced (1/2-inch)
4 tablespoons butter
1 sweet onion, diced
1 Anaheim pepper, small dice
1/4 cup diced poblano peppers
1 tablespoon minced garlic
3/4 cup diced bacon – cooked crisp
Sea salt and freshly cracked black pepper to taste
1/2 cup heavy cream
Directions:
Cut the corn kernels off of the cob and set aside ~ reserve the cobs.
Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, shallots and celery. Put the pot over high heat
and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about
15 minutes. Remove from heat and set aside.
15 minutes. Remove from heat and set aside.
In a large stock pot, over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the
peppers. Sauté until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently.
Stir in 3 cups of the stock and simmer for 30 minutes. Using an emersion blender, puree the mixture.
peppers. Sauté until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently.
Stir in 3 cups of the stock and simmer for 30 minutes. Using an emersion blender, puree the mixture.
Combine the pureed corn stock, remaining corn, potatoes and bacon in a large pot and then add in the heavy cream. Heat the chowder and adjust the
seasoning with additional salt and pepper, if necessary.
seasoning with additional salt and pepper, if necessary.
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