Corn Chowder

Version 1

Source: Fannie Farmer Cookbook

Yield: 10 cups

You can use commercially frozen corn in this soup, but fresh summer corn is better. Cut the kernels from leftover ears of corn, cooked cooked. You can freeze them, if necessary, until you're ready to make this chowder.

Tim's Notes

If using corn on the cob, after slicing off kernels, use the back of a knife on the cob to get the corn "butter."

I've made this and it was too thin to be a "chowder." Once properly seasoned, it was pretty good, just not what I was expecting. I'll be tweaking this as soon as possible.

Variations:

• Add 3-4 ribs of celery, chopped (saute with onions)
• Add 1 red bell pepper, chopped (saute with onions)
• Add 1-1/2 teaspoon dried dill or 3 teaspoons fresh dill
• Substitute salt pork with 2 slices of bacon, if desired, for smoky flavor
• Add one extra potato for thicker soup
• Add one jalapeno, minced
• Add 1 teaspoon of dried thyme or 2 teaspoons of fresh thyme
• Add 1 bay leaf
• Replace some or all of milk with half and half or heavy cream for a richer chowder
• Replace some or all of water with chicken stock, vegetable stock, or corn stock

Ingredients

• 2-inch cube salt pork, diced small
• 1 onion, finely chopped
• 4 medium Yukon potatoes (or Russet), peeled and diced
• 2 cups (1/2 L) corn kernels
• 3 cups (3/4 L) milk
• 3 cups water
• 3 tablespoons butter
• Salt (2 teaspoons to taste)
• Freshly ground pepper

Directions

1. Cook the salt pork slowly in a deep pan until the fat has melted and the pieces are brown. Pour off all but 2 tablespoons of the fat, add the onion, and cook for 5 minutes. Add the potatoes and water, cover, and cook until the potatoes are just tender. (12-15 minutes.) Add the corn and milk and cook 5 minutes more. Before serving, add the butter and salt and pepper to taste, and reheat.
2. Serve with oyster crackers.

Version 2

Source: The Chunky Chef

Ingredients

• 8 slices bacon, diced
• 2 Tbsp unsalted butter
• 1 medium yellow onion, diced
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 5 cups water (chicken broth or vegetable broth may be substituted)
• 8 ears yellow sweet corn (husks and silks removed) or approximately 4 cups of frozen or canned corn (32 oz)
• 1 lb. Yukon gold or baby red potatoes , sliced into 1/2 inch pieces
• 1/4 tsp dried thyme
• 1/4 tsp smoked paprika
• salt and black pepper, to taste
• 1 cup half and half or heavy cream
• handful of chopped fresh chives

Directions

1. Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
2. Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
3. Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
4. Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
5. While whisking, pour in water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
6. Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
7. Use an immersion blender to blend about half the soup until smooth. Alternatively, remove about 3 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot.
8. Add in half and half, reserved corn juice, and about half the chives. Stir in and heat through.
9. Serve sprinkled with remaining chives and cooked bacon pieces, if desired.