From My Southwest Kitchen: Corn Chowder

Monday, August 20, 2012

Corn Chowder

With fresh corn being sold at my local Farmer's Market, I had to make some Corn Chowder. Corn Chowder is a soup everyone in my family loves. I have made various recipes throughout the years, but when I saw this recipe from "Bon Appetit", I had to make it. Even though it was my first time making this recipe, I modified it just a bit. I left out the Chorizo and reduced the onions by half a cup. I knew my family would not eat it if I left in the Chorizo - they like their Corn Chowder with just veggies. For the original recipe click here.

This recipe is loaded with fresh corn (yum) and potatoes. You puree half of the corn and the other half you cook in a skillet with the onions and potatoes. The ingredients are then added to a large pot and simmered until the potatoes are tender. Add the half and half and heat through. Soup is done:)

I liked this recipe for Corn Chowder but the next time I make it I am not going to add so much dried thyme. It overpowered the soup in my opinion. Otherwise, the chowder was very tasty.

Corn Chowder
Adapted from Bon Appetit

Ingredients:

6 cups fresh corn kernels (cut from 6 to 8 large ears) or frozen kernels, thawed, patted dry (about 2 pounds frozen). divided
4 cups low-salt chicken broth, divided
2 tablespoons olive oil
1 cup chopped onion
1 pound (about 3 medium) unpeeled red-skinned potatoes, cut into 1/4-inch cubes (about 3 1/2 cups)
2 1/2 teaspoon dried thyme
1/8 cayenne pepper
2 cups half and half
Fresh thyme sprigs
Salt and Pepper to taste, if needed

Directions:

1. Blend 3 cups corn kernels and 1 1/2 cups broth in processor to coarse puree. Transfer to a large bowl.

2. Heat oil in heavy large skillet over medium heat. Add onion and remaining 3 cups corn kernels. Sprinkle with salt and pepper. Saute over medium-high heat until onion begins to soften, 5 to 6 minutes.

3. Add potatoes and stir until potatoes begin to soften, about 2 minutes (corn may brown slightly.)

4. Transfer corn mixture to large pot. Add dried thyme, cayenne, reserved pureed corn mixture and remaining 2 1/2 cups broth to the pot.

5. Stir and bring just to a boil. Reduce heat to medium and simmer uncovered until potatoes are tender, 10-12 minutes.
6. Add half and half. Simmer uncovered until heated through, about 2 minutes.
7. Season chowder to taste with salt and pepper. Simmer 5 minutes longer to thicken, if desired.

Makes 16 servings