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The word chowder traces its beginnings to the French word "chaudière," meaning cauldron. Now we associate chowder with places like New England and Manhattan. Today's chowder is made with fresh corn, potatoes, and cream, making it absolutely delicious. Let's get started!
Ingredients:
Base:
4 tablespoons butter, melted
1 large white onion, peeled and diced
5 cups corn kernels, freshly cut off the cob
Salt (about a teaspoon)
Bouquet garni (5-6 sprigs of thyme wrapped in cheesecloth)
5 cups corn stock (made from the corn cobs)
1 pound fingerling potatoes, peeled and cut into half-inch discs
For Finishing:
3/4 cup heavy cream or half-and-half
Black pepper, to taste
Additional salt, to taste
Finely cut chives, for garnish
Hot sauce (optional, for serving)
Instructions:
Prepare the Base:
Melt the butter in a large pot over medium to low heat.
Add the diced white onion and cook until softened.
Add the fresh corn kernels and salt. Cook until the corn starts to exude its liquid, stirring occasionally.
Add the Bouquet Garni:
Add the thyme bouquet garni to the pot. This will infuse the chowder with a lovely thyme flavor without adding excess greenery.
Add the Corn Stock:
Pour in the corn stock and bring the mixture to a simmer. Let it cook slowly for about 20 minutes, stirring occasionally to prevent burning or browning.
Add the Potatoes:
After 15 minutes of cooking, add the fingerling potatoes to the pot.
Continue cooking until the potatoes are tender but not falling apart. Test for doneness with the point of a knife.
Remove the Bouquet Garni:
Take out the thyme bouquet garni once the potatoes are tender.
Puree a Portion:
Remove about a third of the chowder and puree the remaining portion in the pot using an immersion blender. Be very careful with hot liquids to avoid splattering.
Add Cream:
Once the mixture is smooth and thickened, add the heavy cream or half-and-half.
Season with black pepper and additional salt to taste. Stir well to combine.
Combine and Serve:
Pour the pureed mixture back over the intact corn and potatoes in the pot. Mix to combine.
Serve the chowder piping hot in bowls.
Concludion:
Garnish each bowl with finely cut chives. Offer hot sauce on the side for those who like a bit of heat.
Enjoy this beautiful corn chowder, perfect for a cozy meal. If you enjoyed this recipe, be sure to check out more delicious chowders and soups. Bon appétit!
Created by : Martha Stewart
The word chowder traces its beginnings to the French word "chaudière," meaning cauldron. Now we associate chowder with places like New England and Manhattan. Today's chowder is made with fresh corn, potatoes, and cream, making it absolutely delicious. Let's get started!
Ingredients:
Base:
4 tablespoons butter, melted
1 large white onion, peeled and diced
5 cups corn kernels, freshly cut off the cob
Salt (about a teaspoon)
Bouquet garni (5-6 sprigs of thyme wrapped in cheesecloth)
5 cups corn stock (made from the corn cobs)
1 pound fingerling potatoes, peeled and cut into half-inch discs
For Finishing:
3/4 cup heavy cream or half-and-half
Black pepper, to taste
Additional salt, to taste
Finely cut chives, for garnish
Hot sauce (optional, for serving)
Instructions:
Prepare the Base:
Melt the butter in a large pot over medium to low heat.
Add the diced white onion and cook until softened.
Add the fresh corn kernels and salt. Cook until the corn starts to exude its liquid, stirring occasionally.
Add the Bouquet Garni:
Add the thyme bouquet garni to the pot. This will infuse the chowder with a lovely thyme flavor without adding excess greenery.
Add the Corn Stock:
Pour in the corn stock and bring the mixture to a simmer. Let it cook slowly for about 20 minutes, stirring occasionally to prevent burning or browning.
Add the Potatoes:
After 15 minutes of cooking, add the fingerling potatoes to the pot.
Continue cooking until the potatoes are tender but not falling apart. Test for doneness with the point of a knife.
Remove the Bouquet Garni:
Take out the thyme bouquet garni once the potatoes are tender.
Puree a Portion:
Remove about a third of the chowder and puree the remaining portion in the pot using an immersion blender. Be very careful with hot liquids to avoid splattering.
Add Cream:
Once the mixture is smooth and thickened, add the heavy cream or half-and-half.
Season with black pepper and additional salt to taste. Stir well to combine.
Combine and Serve:
Pour the pureed mixture back over the intact corn and potatoes in the pot. Mix to combine.
Serve the chowder piping hot in bowls.
Concludion:
Garnish each bowl with finely cut chives. Offer hot sauce on the side for those who like a bit of heat.
Enjoy this beautiful corn chowder, perfect for a cozy meal. If you enjoyed this recipe, be sure to check out more delicious chowders and soups. Bon appétit!
Created by : Martha Stewart
