Corn Chowder With Corn On The Cob
There is nothing quite like the taste of fresh corn on the cob during the summer months. One of the best ways to enjoy this delicious crop is by using it in a classic corn chowder recipe. Not only is corn chowder with corn on the cob a comforting and delicious meal, it's also an easy recipe to make at home. In this article, we'll guide you through the steps of making delicious corn chowder with fresh corn on the cob.
Ingredients:
Before you start cooking, gather all the necessary ingredients:
- 6 ears of fresh corn, husked and kernels removed from the cob
- 4 slices of bacon, chopped
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 cups of chicken or vegetable broth
- 2 cups of milk
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 cup of heavy cream (optional)
- Fresh parsley or chives for garnish
Instructions:
Now that you have all the ingredients, it's time to cook:
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
- Add the diced onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to make a roux. Cook for about 2 minutes until the roux is golden brown.
- Add the chicken or vegetable broth slowly to the pot, whisking constantly to dissolve the roux. Add the milk, dried thyme, paprika, salt, and pepper, and whisk to combine.
- Add the corn kernels (reserving one cup for later) to the pot and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the soup is thickened.
- Using an immersion blender or regular blender, blend the soup until smooth. Return the soup to the pot and add the remaining cup of corn kernels.
- If desired, add heavy cream to the soup and stir to combine. Simmer the soup for an additional 5-10 minutes, or until the corn kernels are tender.
- Garnish with chopped bacon, fresh parsley, or chives.
Tips:
Here are a few tips to help make this recipe a success:
- For a creamier chowder, use a combination of milk and heavy cream instead of just milk.
- If you prefer a chunkier chowder, reserve more corn kernels to add to the soup after blending.
- Want to add more flavor? Try adding diced potatoes or red bell peppers to the soup.
- Make sure to use fresh corn for the best flavor. If fresh corn is not available, canned corn can be used as a substitute.
- If using a regular blender to puree the soup, be sure to let the soup cool slightly before blending and blend in batches to avoid filling the blender too full.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Corn chowder with corn on the cob is a quintessential summer recipe for people who love corn. This recipe is easy to make at home and can be easily customized to suit your tastes. Whether you prefer a creamier chowder or a chunkier one, adding potatoes or red peppers, or skipping the bacon, the possibilities are endless. So go ahead and give this classic recipe a try, and enjoy the taste of summer in every spoonful!