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Fresh Corn Chowder (adapted from Cook's Illustrated)

  • 6 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

This recipe comes from Cook's Illustrated, and it's one of my favorite versions of Corn Chowder. (You could use frozen corn, too.) I like the texture of both creamy and some crunch, because whole corn is added toward the end of the soup's cooking time. I added red bell pepper for color and flavor, but you could leave that out. I didn't have salt pork, so I took a chance and used quality thick-cut bacon. It worked out great, especially with a garnish of crispy bacon on top. The Buttered Rosemary Skillet rolls paired perfectly with this recipe. You can find the bread recipe at: http://www.keyingredient.com/recipes/145754/buttered-rosemary-rolls-adapted-from-the-pioneer-woman/ Great soup!

Ingredients

10 ears corn (medium), husks and silks removed
3 ounces salt pork , trimmed of rind and cut into two 1-inch cubes (note: I used regular bacon, which worked out fine)
1 tablespoon unsalted butter
1 large onion , preferably Spanish, chopped fine
2 medium cloves garlic , minced (about 2 teaspoons)
3 tablespoons unbleached all-purpose flour
3 cups chicken stock or canned low-sodium chicken broth
2 medium red potatoes (about 12 ounces), scrubbed and cut into ¼-inch cubes (about 2 cups)
1 small red bell pepper (optional, my adaption)
1 bay leaf
1 teaspoon minced fresh thyme leaves (or ¼ teaspoon dried)
2 cups whole milk
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
teaspoons table salt
Ground black pepper

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