I found a recipe for corn chowder and it was amazing – I added in a few things that the recipe didn’t call for that I think made it extra delicious! It’s the perfect excuse to hit the farmers market or road side stand and load up on fresh corn. It makes for a light dinner or a great starter or side dish.
This recipe could totally be vegan/vegetarian by leaving out the bacon, butter (use olive oil) and cream.
6 large ears of sweet corn – shucked and silks removed
2 slices of thick cut bacon
3 tablespoons of butter
1 large diced onion
4 cloves garlic, chopped
1/2 cup diced celery
1 medium red potato cut into half inch cubes
1 tsp marjoram
1/4 cup heavy cream
pinch of cayenne pepper
pinch of paprika
Sour cream for garnish
– Cut the kernels of corn off the cob. Using the back of the knife, scrape the cobs for the corn “milk”. Set both aside.
– In a heavy pot, boil corn cobs with 6 cups of water and 1 tsp of salt. Cover and simmer for 30 minutes. Discard the cobs and reserve the liquid.
– Dice bacon and throw into a large pot. Saute until crispy. Add butter, onion and garlic and cook until onion is translucent. Reduce the heat, add celery and sprinkle with salt. Once veggies are soft, add the potato, marjoram, cayenne and paprika. Add corn stock. Bring to a boil then cover and lower the heat for 20-30 minutes. Add almost all of the corn (reserve about a cup) and simmer for 10 more minutes.
– I used a food processor for this next part, but a blender would work too – just be sure to cover it so you don’t get hot liquid all over the place! Pour the cooked mixture into the blender / processor and blend until smooth. Add blended puree back to the pot and add the remaining unpureed corn and milk to the mix. Season with salt and pepper and heat the additional corn through (about 5 minutes). Serve with a dollop of sour cream!