Corn Chowder

[{"selector":"#anim-23761a52-0470-44c5-9c3d-15287795b502","keyframes":{"opacity":[0,1]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1c7506b1-31fd-4b42-8b81-f51722000765","keyframes":{"transform":["translate3d(0px, 427.77776%, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] See more

– 2 tablespoons butter – 4 scallions, white bulbs and green tops chopped and reserved separately – 1 red bell pepper, chopped – 4 ribs celery, chopped – 1 pound (about 3) boiling potatoes, peeled and cut into 1/2-inch dice – 4 cups fresh corn kernels (cut from about 8 ears), divided – 1 bay leaf

– 1 (quart) can low-sodium chicken broth or homemade stock – 2 teaspoons salt – 2 cups milk – 1/4 teaspoon freshly ground black pepper – Sour cream, for serving (optional)

In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.

Stir in potatoes, 2 cups corn, bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.

In a blender or food processor, puree remaining 2 cups corn with milk.

Stir puree into soup along with black pepper. Simmer until soup thickens slightly, 5 to 10 minutes.

Remove bay leaf. Stir in scallion greens. Top each serving with a dollop of sour cream, if using.

Frozen Corn Variation: If you want to use frozen corn, puree two cups of it with the milk as directed above, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier. You can add a pinch of sugar as well if you like.

Chardonnay seems to have an affinity for corn; perhaps it is the sweet buttery flavors that complement each other so well. For the best effect with this chowder, pick a rich, full-bodied example from southeastern Australia.

more

25 Detox Drinks That’ll Make You Feel Better than Ever 32 Easy Finger Food Recipesto Feed a Crowd 32 Delicious Dinner Ideas for Tonight See More See More See More

Corn Chowder

Ingredients

– 1 (quart) can low-sodium chicken broth or homemade stock – 2 teaspoons salt – 2 cups milk – 1/4 teaspoon freshly ground black pepper – Sour cream, for serving (optional)

Ingredients

In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.

Directions

Stir in potatoes, 2 cups corn, bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.

Directions

In a blender or food processor, puree remaining 2 cups corn with milk.

Directions

Stir puree into soup along with black pepper. Simmer until soup thickens slightly, 5 to 10 minutes.

Directions

Remove bay leaf. Stir in scallion greens. Top each serving with a dollop of sour cream, if using.

Directions

Frozen Corn Variation: If you want to use frozen corn, puree two cups of it with the milk as directed above, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier. You can add a pinch of sugar as well if you like.

Notes

Chardonnay seems to have an affinity for corn; perhaps it is the sweet buttery flavors that complement each other so well. For the best effect with this chowder, pick a rich, full-bodied example from southeastern Australia.

Suggested Pairing

more

Read