A corn chowder recipe geared toward summer when fresh corn on the cob is abundant or in the winter when having to use frozen/canned corn.
Ingredients: [‘whole kernel corn’, ‘unsalted butter’, ‘fresh thyme’, ‘white onion’, ‘salt’, ‘fresh ground black pepper’, ‘bacon’, ‘all-purpose flour’, ‘water’, ‘red potatoes’, ‘heavy cream’, ‘sugar’]
Quantity of Ingredients: [“5 -6 cups whole kernel corn (Frozen, Canned or Fresh)”,”3 tablespoons unsalted butter”,”2 teaspoons fresh thyme”,”1 white onion”,”2 teaspoons salt”,”2 teaspoons fresh ground black pepper”,”4 slices bacon”,”1/4 cup all-purpose flour”,”5 cups water”,”3/4 lb red potatoes”,”1 cup heavy cream”,”1 tablespoon sugar”]
Number of Servings: 6
Steps: [“This recipe greatly benefits from mise en place, so let’s make sure to have everything ready before starting. Taking this step now will save you a lot of time and effort when cooking the corn chowder. Gather 5 bowls to have everything at the ready. If using Frozen Corn Kernels make sure the bowl is microwave safe and put it inside the microwave until the kernels are room temparature.”, ‘Add the ingredients into the bowls stated. Bowl #1: Add the bacon, white onion, fresh thyme, salt, fresh ground black pepper. Bowl #1: Add the bacon, white onion, fresh thyme, salt, fresh ground black pepper. Bowl #2: Add the all-purpose flour, unsifted. Bowl #3: Add the cold room temperature water. Bowl #4: Add the corn and potatoes. Bowl #5: Add heavy cream.’, ‘Over medium heat, add 3 tablespoons of butter and let it melt.’, ‘With the butter melted in the Dutch Oven, add the first bowl (containing the onion, bacon, thyme, salt, and pepper). Stirring frequently, cook the mixture until the onions begin to soften and turn a golden brown color. This should take 7 to 10 minutes.’, ‘Quickly stir in Bowl #2, which contains your flour. It should turn into a paste.’, ‘Slowly add the water in Bowl #3 to the corn chowder base, whisking constantly the now watery brew until it begins to boil.’, ‘Once your mixture is boiling, stir in Bowl #4, which contains your corn kernels and the red potatoes. continue to stir until the pot is simmering. This should only take a few minutes. Once the pot starts simmering reduce heat to medium low. Keep the pot uncovered allowing the potatoes to soften and the water to evaporate, thickening the corn chowder. Stir occasionally to prevent burning.’, ‘Scoop 2 cups of the corn chowder mixture out of the pot and put it in a blender. Hold the lid of the blender down with a towel. Puree it until has become completely smooth, which will take somewhere between 30 seconds and 2 minutes. Once that is done, dump the corn chowder puree back into the pot, which is still cooking on the stove at this point. Mix well.’, ‘Add your final ingredient bowl, Bowl #5, which contains your heavy cream.Constantly mix your corn chowder until it is once again simmering but be careful not to allow it to boil now that you have introduced dairy!’, ‘Once it has simmered, add a large, heaping tablespoon (or more) of sugar. Taste and adjust salt/pepper to preference. You may now serve it. Suggestion would be to top with freshly chopped basil.’]