Corn was on sale over the weekend and since my primary goal for the rest of September is to eat as much corn as possible before it goes out of season, this was excellent timing. I was looking for something to make for work lunches this week so I decided to look for a corn chowder recipe since that would reheat well. After comparing chowder recipes from Cooks Illustrated and America’s Test Kitchen I settled on a hybrid version and added a few changes of my own.
The corn is removed from the cob using several different techniques- cutting it off, using a cheese grater against the corn, and scraping a knife against the cob to get out every last bit of flavor. This might seem tedious, but it doesn’t take too long and the sweet corn flavor that infuses every bite of this soup is so worth it. I added a chili pepper for a little heat and smokiness as well as some sweet potatoes to give it some substance. All of the flavors work so well together and result in a chowder that is filling and delicious. I’m looking forward to lunch this week!
- 10 ears corn
- 2 tbl. butter
- 1 onion, diced
- 1 chile in adobo sauce, diced
- 2 cloves garlic, minced
- 3 tbl. flour
- 3 cups vegetable broth, sodium free
- 1 sweet potato, peeled and diced
- 1 tsp. thyme
- 1½ cups whole milk
- Hold a piece of corn over a large bowl and cut the kernels off into the bowl, save the corncob after cutting off the kernels. Repeat this process with three additional corncobs. Set the corn kernels aside.
- In a separate large bowl, grate the kernels off the remaining six corncobs using the large holes on a cheese grater. One at a time, hold the corncobs over the bowl with the grated corn and use the flat side of a butter knife to scrape the pulp from all 10 corncobs. Set aside.
- Melt the butter in a large stockpot over medium heat. Add the onion and cook, stirring occasionally, until softened. Add the diced chile and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, for about 3 minutes. Gradually pour in the broth and whisk until smooth. Add the grated corn mixture, sweet potato and thyme. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the sweet potato is softened.
- Add the whole milk and reserved corn kernels and cook for about 5 minutes until the corn has softened slightly and the soup is heated through. Salt and pepper to taste.
Adapted from: Cooks Illustrated