Corn Chowder

I’ve never before eaten Corn Chowder (much less made it), so I have little to compare it to. But it’s been in the back of my mind to make since I saw it a year ago on America’s Test Kitchen, so I decided to make it for a small crowd gathered to celebrate my son’s first communion. It is a delicious summertime side dish, perfect to fill out the table as part of a barbecue.  For the celebration I pulled out all the stops; and served it with the Grilled Stuffed Flank Steak, Potato Salad, Smokey BBQ beans and Sangria. Everything turned out fantastic, and I would rate the Corn Chowder 4-stars.

Delicious Summertime Soup

Delicious Summertime Soup

Comments:

  1. The only part of the recipe that confused me was in step 1, when you separate the kernels and pulp from the cob. I was worried that I might be cutting away too much pulp and I sliced off the kernels, but in the end you will throw away the solid from the pump (after extracting the juices). So the bottom line is you shouldn’t worry.
  2. The recipe only makes 8 to 9 smallish bowls, and  I had 11 guests. While I was expecting that most of the kids wouldn’t want the corn chowder, it turned out that they did.

Rating: 4-stars.
Cost: $8.00
How much work? Medium.
How big of a mess?  Medium.
Start time: 5:30. Dinner time: 6:15

Chris Kimball’s original recipe is here. The descriptions of how I prepared them today are given below:

8 ears corn
3 tablespoons unsalted butter
1 onion
4 slices bacon
2 teaspoons minced fresh thyme
Salt and pepper
1/4 cup all-purpose flour
5 cups water
3/4-lb red potatoes
1 cup half-and-half
Up to 1 Tablespoon sugar
3 tablespoons chopped fresh basil

  1. Remove husks and silk from corn. Cut kernels from the cob using a chef’s knife, being careful not to cut away too much of the pulp. Then over a large bowl, use the back of a stiff butter knife to scrape the pulp into the bowl (once you try it you will see how easy the pulp comes away from the cob). Put pulp in a clean kitchen towel and tightly wring the pulp allowing the juice to fall back into your large bowl. Chris Kimball says that I should have been able to extract 2/3-cup of juice, but I was only able to extract about 1/2-cup. Throw away the dried pulp.
  2. Finely chop your onion, stack your bacon slices and slice them lengthwise, then cut them into 1/4″ pieces. Mince you
  3. Put a Dutch oven over medium burner and melt your 3 tablespoons of butter. Saute onions, bacon, thyme, together with 2 teaspoons of salt and 1 teaspoon ground black pepper, for 8 to 10 minutes until the onion has softened and the edges begin to brown. While that cooks, dice your potato into 1/2″ pieces
  4. Mix in 1/4-cup flour and stir constantly for 1 to 2 minutes, then whisk in 5 cups of water and bring to a boil. Once boiling, add your corn kernels and diced potatoes. Bring back up to a simmer, then reduce the burner to medium-low and cook for 18 minutes until the potatoes are ready.
  5. Remove 2 cups of chowder to blender and process it for 1 minute until smooth. Return processed chowder to the pot, and add 1 cup of half-and-half, and continue to cook until the pot has again reached a simmer.
  6. Remove from burner, add corn juice, and adjust seasoning with salt and pepper and as much as 1 tablespoon sugar depending upon the inherent sweetness of your corn.
  7. Spoon into individual bowls and sprinkle each bowl with 1 teaspoon minced basil.
Both my sons at their first communion.

Both my sons at their first communion.

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6 Responses to Corn Chowder

  1. jean says:

    Congratulations on your son’s first communion!

  2. Hilda says:

    Felicitaciones por ese gran dia. Feliz dia del Padre.(eres exelente) siempre estoy pendiente de tus recetas, lucen fabulosas. Cuidate.

  3. Hilda says:

    Hilda Marta. 😉

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