Fresh Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 ears corn, husks and silks removed
1 T. oil
1 slice bacon, minced
2 garlic cloves
1 tsp. minced fresh thyme, or 1/4 tsp. dried
3 T. flour
3 c. chicken broth
1 c. milk
1 lb. red potatoes, scrubbed and cut into 1/4-inch cubes
1 bay leaf
1/2 c. half and half
2 T. minced fresh parsley
salt and pepper
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Directions: |
Directions:1. Cut the kernels from four ears of corn into a bowl. In a separate bowl, grate the remaining 6 ears of corn over the large holes of a box grater. Using the back of a butter knife, scrape any remaining pulp form the cobs into the bowl with the grated corn.
2. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the bacon and cook until rendered and crisp, about 3 minutes. Stir in the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook until lightly browned, about 1 minute.
3. Slowly whist in the broth and milk, scraping up any browned bits. Stir in the potatoes, bay leaf, and grated corn. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 15 minutes.
4. Stir in the remaining corn kernels and half-and-half and continues to simmer gently until the corn kernels are tender yet still slightly crunchy, about 5 minutes. Discard the bay leaf. Stir in the parsley, season with salt and pepper to taste, and serve. |
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Personal
Notes: |
Personal
Notes: This recipe comes from the America's Test Kitchen Healthy Family Cookbook, but I made a slight variation. Since I already had corn and creamed corn in the freezer, I pulled out 4 c. of corn, and 4 (or 2) c. of creamed corn and used them in place of the fresh corn. I also doubled the bacon, used peeled russet potatoes, left out the bay leaf, replaced the half-and-half with milk, and used dried parsley. It really does taste like fresh corn.
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