Corn Chowder
For this version of corn chowder, we were looking for a recipe that would pack lots of corn flavor in every spoonful while still maintaining a satisfying, yet not too thick, chowder texture. Inspired by a recipe we found that juiced corn kernels, a trick that delivered pronounced corn flavor, we strained the scrapings and pulp from several cobs through a kitchen towel to get unadulterated corn juice (when we added the unstrained pulp to the pot, the soup curdled). This delivered the intense corn flavor we were after. We lightened things up by using water as our primary liquid, which allowed the pure corn flavor to shine through, then added just 1 cup of half-and-half to give our chowder the right richness. A sprinkling of basil before serving lent a fresh finish.
8 ears corn , husks and silk removed
3 tablespoons unsalted butter
1 onion , chopped fine
4 slices bacon , halved lengthwise then cut into 1/4 inch pieces
2 teaspoons minced fresh thyme
Salt and pepper
1/4 cup all-purpose flour
5 cups water
3/4 pound red potatoes , cut into 1/2 inch pieces
1 cup half-and-half
Sugar
3 tablespoons chopped fresh basil
Be careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Yukon gold potatoes can be substituted for the red potatoes, minced chives for the basil. Depending on the sweetness of your corn, the finished chowder may need to be seasoned with sugar.
1. Using chef’s knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (you should have 5 to 6 cups kernels). Holding cobs over second bowl, use back of butter knife to firmly scrape any remaining pulp on cobs into bowl (you should have 2 to 2 1/2 cups pulp). Transfer pulp to center of clean kitchen towel set in medium bowl. Wrap towel tightly around pulp and squeeze tightly until dry. Discard pulp in towel and set corn juice aside (you should have about 2/3 cup juice).
2. Melt butter in Dutch oven over medium heat; add onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper; cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.
3. Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add half-and-half and return to simmer. Remove pot from heat and stir in reserved corn juice. Season to taste with salt, pepper, and up to 1 tablespoon sugar. Serve, sprinkling with basil.
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