It’s time for corn chowda!
This is a little different from a majority of most chowders out there, in that there is a minimal amount of cream used. Don’t get me wrong, I love the stuff, but I feel like a lot of chowders lose their potency from overuse of cream. This thiccc soup is full of flavor!
Also, roast your corn before adding it to your chowder. Grill it, stick it in the oven, pan roast it, whatever. This will unlock and deepen the corn’s flavor. And yes, fresh is best, but right now, its March, and the next fresh, local crop is July. So we make do.
Ingredients
6 servings
- 3 cups of corn
- 1 stick of butter: 2 tablespoons for the roasted corn. 6 tablespoons for the rue (3 ounces)
- 3 ounces of flour (roughly 9 tablespoons)
- 2 cups of peeled and diced potatoes
- 1 red bell pepper, diced
- 1 medium yellow onion
- 2 cloves of garlic, minced
- 6 cups of chicken or vegetable stock.
- 1/2 cup of cream
- kosher salt
- pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of ground coriander
Optionals:
- shredded cheese
- green onion
- bacon
Directions
Prep time. Clean and dice your onion, pepper, and potatoes. Drain your corn if canned.
Measure out by weight the 3 ounces of flour. Have the broth measured out and ready to go.
In a large pan, roast your corn with 2 tablespoons of butter and a pinch of salt and pepper.
Cook until golden in color, no longer raw.
In a large, heavy bottomed pot on medium high heat, melt in 6 tablespoons of butter. Mix in the onions and red bell pepper. Cook until translucent and sweated.
Add in the minced garlic, paprika, and coriander. Stir for just a minute, until spices are thoroughly mixed in and fragrant.
Toss in the flour. Mix until thoroughly combined with the butter, spice, and vegetables.
It will turn a golden brown paste.
Add in the stock, a few cups at a time, whisking to combine smoothly.
When the potatoes are soft, turn off the heat, and add in the cream. Season with salt and pepper as needed.
Once all the stock is combined, add in your potatoes and corn. Bring to a boil, then back down to a simmer. Cook with the lid on for 20-25 minutes until the potatoes are cooked through. Stir occasionally so nothing sticks and burns to the bottom of the pot.
Serve with cheese, green onion, and bacon as garnishment.
Currie’s Kitchen 