The Best Light Corn Chowder
adapted from Cooks Illustrated - I can't find the whole, actual recipe online, but I found this one, and it's really close :) With Sweet Corn in season right now, we've made this a couple times and it's FANTASTIC!
10 ears of fresh corn
1 piece of bacon
1 large onion
2 cloves of garlic
3 T flour
3 C chicken broth
4 medium red potatoes (scrubbed and cut in 1/4 inch pieces)
1 bay leave
1 tsp minced fresh thyme, or 1/4 tsp dry (we skipped this because we don't like thyme)
1/2 C milk
1 C half and half
2 T parsley
1 pinch of sugar
Salt and pepper to taste
1. Cut the corn off of four cobs and reserve it. In a separate dish, grate the remaining six ears over the large holes of a box grater. Then using the back of a butter knife, scrape the remaining corn milk from the cobs into the dish with the grated corn.
2. Cut the bacon into 1/2 pieces and cook the pieces until crisp.
3. Add the onion to the crisp bacon and bacon fat, along with a 1/2 tsp salt. Cover and cook until the onion is soft 8-10 minutes.
4. Once the onion is cooked through, add the minced garlic, cook until fragrant (about 30 seconds).
5. Add the flour and stir constantly for 2 minutes.
6. Whisk in the chicken broth.
7. Stir in the half and half, thyme, potatoes, the grated corn mix, bay leaf, and milk.
5. Bring to a boil, and then reduce to a simmer for10 minutes or until the potatoes are tender.
6. Stir in reserved corn kernels and cook until they are tender yet still a little firm, about 5 minutes.
7. Discard bay leaf, take off of stove and season with salt and pepper to taste. Stir in chopped parsley.
adapted from Cooks Illustrated - I can't find the whole, actual recipe online, but I found this one, and it's really close :) With Sweet Corn in season right now, we've made this a couple times and it's FANTASTIC!
10 ears of fresh corn
1 piece of bacon
1 large onion
2 cloves of garlic
3 T flour
3 C chicken broth
4 medium red potatoes (scrubbed and cut in 1/4 inch pieces)
1 bay leave
1 tsp minced fresh thyme, or 1/4 tsp dry (we skipped this because we don't like thyme)
1/2 C milk
1 C half and half
2 T parsley
1 pinch of sugar
Salt and pepper to taste
1. Cut the corn off of four cobs and reserve it. In a separate dish, grate the remaining six ears over the large holes of a box grater. Then using the back of a butter knife, scrape the remaining corn milk from the cobs into the dish with the grated corn.
2. Cut the bacon into 1/2 pieces and cook the pieces until crisp.
3. Add the onion to the crisp bacon and bacon fat, along with a 1/2 tsp salt. Cover and cook until the onion is soft 8-10 minutes.
4. Once the onion is cooked through, add the minced garlic, cook until fragrant (about 30 seconds).
5. Add the flour and stir constantly for 2 minutes.
6. Whisk in the chicken broth.
7. Stir in the half and half, thyme, potatoes, the grated corn mix, bay leaf, and milk.
5. Bring to a boil, and then reduce to a simmer for10 minutes or until the potatoes are tender.
6. Stir in reserved corn kernels and cook until they are tender yet still a little firm, about 5 minutes.
7. Discard bay leaf, take off of stove and season with salt and pepper to taste. Stir in chopped parsley.
Comments
Post a Comment