Husking Corn, 1885
Giclee Print
Hollosy, Simon
Buy at AllPosters.com

La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Jasper White's Corn Chowder

“Chowder breathes reassurance. It steams consolation.”
~ Clementine Paddleford

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Corn Panel
Art Print
Olson, Charlene...
Buy at AllPosters.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Golden Harvest
Giclee Print
Gordon, Carole
Buy at AllPosters.com

Corn Chowder

50 Chowders: One Pot Meals
- Clam, Corn and Beyond
by Jasper White, August 2000, Simon & Schuster Trade

Makes about 7 cups; serves 6 as a first course

"Corn chowder is the king of farmhouse chowders. Hundreds of recipes for it
have been published over the years, but since corn and salt pork were staples
of the American farm, it is likely that corn chowder was being made and
enjoyed long before any recipe was ever printed. ...
My version of corn chowder is made similar to the Shaker style, according to a
recipe from the Shakers at Hancock Village in Pittsfield, Massachusetts (1900)
using fresh corn, butter and cream. Its mellow, sweet flavor and lovely pale
golden color are very comforting, and it is a big favorite with children as
well as adults."

For equipment, you will need a 3-to 4-quart heavy pot with a lid,
a wood spoon and a ladle.

3 medium ears fresh yellow or bicolor corn
4 ounces slab (unsliced) bacon, rind removed and
cut into 1/3-inch dice
2 tablespoons unsalted butter
1 medium onion (7 to 8 ounces),
cut into 1/2-inch dice
1/2 large red bell pepper (6 to 8 ounces),
cut into 1/2-inch dice
1 to 2 sprigs fresh thyme, leaves removed
and chopped (1/2 teaspoon)
1/2 teaspoon ground cumin
1/8 teaspoon turmeric
1 pound Yukon Gold, Maine, PEI or other all-purpose
potatoes, peeled and cut into 1/2-inch dice
3 cups chicken stock or chicken broth
Kosher or sea salt and freshly ground black pepper
2 teaspoons cornstarch, dissolved in 2 tablespoons water
1 cup heavy cream
For garnish: 2 tablespoons minced fresh chives
or thinly sliced scallions

1. Husk the corn. Carefully remove most of the silk by hand and then
rub the ears with a towel to finish the job. Cut the kernels from the
cobs and place in a bowl. You should have about 2 cups. Using the
back of your knife, scrape down the cobs and add the milky substance
that oozes out to the corn kernels.
2. Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to
medium and cook until the bacon is crisp and golden brown. Pour off
all but one tablespoon of the bacon fat, leaving the bacon in the pot.
3. Add the butter, onion, bell pepper, thyme, cumin, and turmeric and
sauté, stirring occasionally with a wooden spoon, for about 8 minutes,
until the onion and pepper are tender but not browned.
4. Add the corn kernels, potatoes and stock, turn up the heat, cover,
and boil vigorously for about 10 minutes. Some of the potatoes will
have broken up, but most should retain their shape. Use the back of
your spoon to smash a bit of the corn and potatoes against the side of
the pot. Reduce the heat to medium and season the chowder with salt
and pepper.
5. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thick-
ened slightly, remove from the heat and stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the
hour, let it cool a bit, then refrigerate; cover the chowder AFTER it
has chilled completely. Otherwise, let it sit at room temperature for
up to an hour, allowing the flavors to meld.
6. When ready to serve, reheat the chowder over low heat; don't let it
boil. Ladle into cups or bowls and sprinkle with the chopped chives.

Featured Archive Recipes:
Corn Chowder: The All-American Summer Soup
Southern-Style Corn Chowder
Smoked Salmon and Corn Chowder
Charlie Trotter's Sweet Corn and Shrimp Chowder
The Major's Lobster and Corn Chowder
Fish Chowder with Herbed Oyster Crackers
Creole Oyster Chowder with Green Onion Butter
 

Index - Soup Recipe Archives
Basic Stock Recipes
Recipe Archives Index