The Best Corn Chowder

Name: The Best Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon whole black peppercorns; 4 Tbsps butter; 1 teaspoon coriander seed; 6 ears corn, husks and silks removed; 1 teaspoon whole fennel seed; 3 Tbsps flour; 2 medium cloves garlic, minced; 3 green onions, finely sliced; 473 milliliters half and half; 6 servings Kosher salt and freshly ground black pepper; 237 milliliters medium onion, finely diced (about; 1 to 2 russet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 cups diced potato); 6 servings Sugar; 1 liters low sodium canned or homemade chicken or vegetable stock

The Best Corn Chowder might be just the soup you are searching for. This recipe serves 6. One serving contains 367 calories, 7g of protein, and 18g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up garlic, sugar, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife. Repeat with remaining cobs and reserve kernels and cobs separately.

Ingredients you will need

Corn

Equipment you will use

Knife

Bowl

Use the back of a knife to scrape corn cobs into a medium saucepan to collect and milk left in the bases of the kernels. Break corn cobs in half and add to saucepan.

Ingredients you will need

Corn

Milk

Equipment you will use

Sauce Pan

Knife

Add chicken or vegetable stock, bay leaf, fennel seed, coriander seed, and whole black peppercorns. Stir to combine. Bring to a boil over high heat, reduce to just below a simmer, and let steep for 10 minutes. Strain through a fine mesh strainer and discard cobs and spices.

Ingredients you will need

Black Peppercorns

Vegetable Stock

Whole Coriander Seeds

Fennel Seeds

Bay Leaves

Whole Chicken

Spices

Equipment you will use

Sieve

While stock infuses, melt butter in a separate 3 quart saucepan over medium-high heat.

Ingredients you will need

Butter

Stock

Equipment you will use

Sauce Pan

Add onions, garlic, and corn kernels, and cook, stirring frequently, until onions are softened and kernels are tender, about 7 minutes. Reduce heat if butter begins to brown.

Ingredients you will need

Corn Kernels

Butter

Garlic

Onion

Add flour and cook, stirring constantly, for 1 minute.

Ingredients you will need

All Purpose Flour

Stirring constantly, gradually add infused corn stock, letting mixture come to a simmer.

Ingredients you will need

Stock

Corn

Add potatoes and 1 teaspoon salt.

Ingredients you will need

Potato

Salt

Let simmer, stirring occasionally, until potatoes are tender, about 10 minutes.

Ingredients you will need

Potato

Add half and half and stir to combine. Soup may look broken with melted butter floating on top at this stage.

Ingredients you will need

Half And Half

Butter

Soup

Transfer 1/4 of soup to a blender and blend on high heat until smooth, about 1 minute. Return to pot and whisk to combine. Alternatively, use a hand blender to blend in the pot until desired consistency is reached. Season to taste with salt, pepper, and sugar (with very fresh picked corn, sugar should not be necessary).

Ingredients you will need

Pepper