Soups and Stews, Vegetables

CORN CHOWDER

  • 4 to 6 ears Corn, fresh, still in husk
  • 1/2 stick Butter, unsalted
  • 1/2 large Onion, yellow, diced
  • 1 large stick Celery, minced
  • 1 pounds Potatos, cubed
  • 2 cupss Chicken broth
  • 1 cups Water
  • 1 1/2 teaspoons Thyme, fresh, chopped
  • 1 cups Half and Half
  • Salt and pepper to taste
  • 3 tablespoons Chives, fresh, chopped

    • Remove husks and silk from the corn. Holding each ear by its pointed end and steadying its stalk end on a cutting board, cut down along each ear with a sharp knife to strip the kernels, turning the ear with each cut. You will need 4 cups of kernels. Set aside.

    .

    In a large saucepan over medium heat, melt the butter. Add the onion and celery and saute until soft, about 10 minutes. Add the potatoes, broth, water and thyme and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer and cook until the potatoes are almost tender, about 8 minutes. Add the corn, cover and continue to simmer gently until the corn is tender, 3 to 5 minutes more.

    .

    Transfer about 4 cups of the soup solids to a food processor along with enough broth to achieve a puree. Process until smooth and return to the pan. Stir in the half-and-half and season with the salt and pepper.

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    Reheat the soup over medium-low heat. Ladle into warmed soup bowls and garnish with the chives. Serves 6.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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