Corn chowder can be very boring. It's often hard to get flavor from the corn. Here are two of my recipes. The first, made with just six ingredients, requires fresh, seasonal corn. This is a chowder to be enjoyed in the late summer or early autumn (I made it just last night). The second one can use frozen or canned corn, as its flavor is enhanced with bacon, herbs, garlic, and onion- and it uses dairy as part of the liquid. It is a great soup to have on a chilly winter day.
If you find yourself with too much corn from your CSA, husk the corn, boil it for 3 minutes, cool and freeze in plastic bags. When you want to make chowder, defrost it, and then cut the kernels off the cob. It won't be quite as good as fresh, but better than commercial frozen corn.
3 Tablespoons oil
3 Tablespoons flour
2 to 3 large baking potatoes
4 cups broth (chicken or vegetable)
- Put a box grater in a large bowl. Grate 5 of the ears of corn right down to the cob, catching all the liquid that comes from the corn. Cut the kernels off the remaining ears of corn and add to the bowl.
- Peel the onion and potatoes and cut them into medium dice.
- Heat the oil in the bottom of a large heavy saucepan. Add the onion and cook over medium-low heat just until it begins to change color and soften. Add the potatoes and flour and cook, stirring, for another 3 or 4 minutes. Add the corn and ‘corn milk’ and stir.
- Simmer 10 minutes and then add the broth. Cook, simmering, until the chowder thickens slightly and the potatoes are tender, about twenty more minutes.
- Optional: garnish with chopped parsley or chives.