Corn chowder.

One thing is for certain, I LOVE corn. No matter yellow or white just as long as its sweet. I can probably put it into just about anything. Burritos, sushi, mashed potatoes, I’ve put it in spaghetti and would even consider sweet corn ice cream. I’m sure J is thanking her lucky stars we don’t own an ice cream maker right about now. Another certainty is my love for chowder, any chowder really although I prefer the creamy version to the Manhattan. So this dish was a perfect match for my taste buds. It was creamy but not too creamy and full of tender diced potatoes. I omitted the tomatoes but will definitely add them next time. The funny thing was Z said at the table “this would be great with some tomatoes”, she had no clue that the recipe actually called for them. She has a gift I tell you. I added and substituted a couple other ingredients like onion powder for onions but all in all it came out great. I think the next time will taste even better. Try it out, I know I’ll be making it again.

Corn Chowder

From the book The Essential New York Times Cookbook, Classic Recipes for a New Century by Amanda Hesser. This is described as a basic corn chowder.

5 ears of sweet corn (about 2 1/2 c.)
1 T. unsalted butter or oil like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
sea salt and fresh cracked pepper
2 tomatoes, cored seeded and chopped (optional)
1 c. heavy cream (or half and half or whole milk)
1/2 c. flat leaf parsley, chopped (optional)

Cut kernels off of corn into a bowl. Put the cobs into 4 c. of water and bring to a boil. Cover and reduce heat simmering for about 10 minutes. Put butter in sauce pan and turn heat to medium-high. Add onions, potatoes and salt and pepper to melted butter and cook for about 5 minutes until onions are transparent. Add tomatoes and cook for about 1 to 2 more minutes. Once the corn cobs have simmered for the 10 minutes, strain the liquid into the potato/onion mixture. Bring to a boil then reduce heat and simmer. When the potatoes are cooked through, add the corn kernels and milk until heated. Add salt and pepper to taste. Garnish with fresh parsley.

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  1. Posted April 27, 2011 at 11:32 am | Permalink

    Aw, thanks so much for your comment on my site! That meant a lot! Seriously.

    And this…looks amazing! I love chowder so much…and the garnish just makes everything so much more gorgeous looking! :)

  2. Posted April 27, 2011 at 12:55 pm | Permalink

    Charissa – Your painting is very cool, I love it! Vaguely reminds me of something? I’m currently working on a post about all the fresh herbs I found growing in our backyard. This parsley is not from there but I’m done buying it and can now garnish to my hearts desire!!!!

  3. Posted April 28, 2011 at 3:37 am | Permalink

    Sounds delicious! I’m thinking of making this tonight. I don’t have fresh corn though…only canned corn — but I think it’s worth a shot anyway! I do have onions though and will be adding the tomatoes : )

  4. Posted April 28, 2011 at 5:15 am | Permalink

    Vicky – (Secret shhh) I used frozen corn and some vegetable broth. I posted the actual recipe because I think it would taste better that way and next time I will definitely make a point to grab some fresh. We do with what we got though, amirite? I’m not sure but the vegetable broth may have made it taste a little off so if I were in the “no fresh corn” predicament again I would dilute the broth, maybe.

  5. Posted April 28, 2011 at 8:42 am | Permalink

    haha that’s funny. I actually do not have vegetable broth so I’ll be testing this out with chicken broth! Will let you know how it works with that and the tomatoes and onions!

  6. Posted April 28, 2011 at 12:30 pm | Permalink

    Vicky – That will probably be better, yum.