I really enjoy a fresh creamy corn chowder. Corn is in season right now down here in Florida so I couldn't resist whipping up my favorite recipe.
If you've ever tried to remove kernels from an ear of corn you know what a mess it can be. I learned this trick from a show on Food Network... either Rachael Ray or Alton Brown's Good Eats.
Place a small bowl upside down inside a bigger bowl and run your knife down the cob. Much less mess and your kernels collect nicely in the bowl.
Now don't get too excited... this isn't one of those blogs... I won't be taking step-by-step pictures... I've tried it and end up burning my garlic bread trying to capture everything. But I thought this tip was worthy of a share.
Corn Chowda
Ingredients:
2 tblspoons butter
drizzle of olive oil
1 onion, diced
3 cloves of garlic, minced
1 tsp thyme
1/4 cup flour
6 cups chicken stock
2 cups heavy cream
3 cups of diced potatoes (preferably red bliss)
6 ears of corn (kernel-ed)
salt & pepper
garlic powder
onion powder
1/4 cup chopped fresh parsley
Directions:
Heat butter and oil in a soup pot over medium heat. Add onion, garlic and thyme. Cook until soft, about 10 minutes. Dust with flour and stir until coated. Add chicken stock and bring to a boil.
Add cream and potatoes and bring to a heavy boil for 7 minutes or so. This will break down the potatoes and help thicken the chowder.
Add corn and seasoning and simmer for 15 minutes. Make sure to taste during this stage. Potatoes are salt absorbers so you may need to add a little more than you think.
Finally add in parsley and little drizzle of olive oil. Ladle into bowls and serve... (with garlic bread!)
