Fresh Corn Chowder Adapted From Cooks Illustrated Recipe 45

CORN CHOWDER

Steps:

• Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
• Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
• Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

FRESH CORN CHOWDER (ADAPTED FROM COOK'S ILLUSTRATED) RECIPE - (4/5)

Steps:

• 1. Stand corn on end. Using chef's knife, cut kernels from 4 ears corn (you should have about 3 cups); transfer to medium bowl and set aside. Following illustrations below, grate kernels from remaining 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous cups kernels and pulp). Transfer to separate bowl and set aside. 2. Sauté salt pork (or quality thick-cut bacon) in Dutch oven or large heavy-bottomed saucepan over medium-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. If using, add the chopped red bell pepper in the last five minutes of cooking the onion. Remove salt pork and reserve. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, bay leaf, thyme, milk, grated corn and pulp, and reserved salt pork; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard bay leaf and salt pork. Stir in parsley, salt, and pepper to taste and serve immediately.

FRESH CORN CHOWDER

Steps:

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

CORN CHOWDER WITH FRESH CORN

Steps:

• Cook the bacon in a large pot or Dutch oven until crisp. Remove to a paper towel to drain, leaving the bacon fat in the pot.
• Add the corn kernels, diced onion, diced pepper, and salt and black pepper to the bacon fat. Cook over medium heat, stirring frequently, about 8 minutes, until onions and peppers are soft.
• Add the diced potatoes and chicken broth. Bring pot to a boil over high heat. Cover, reduce to simmer, and allow potatoes to cook, about 15 minutes. Poke with a fork to make sure they are tender. Add the cream and the cooked bacon, heat over medium until heated through.
• Test for seasonings and add more salt and pepper as desired.

FRESH SUMMER CORN CHOWDER

Steps:

• Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
• Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
• Season chowder with cilantro and pepper and serve.

FRESH CORN CHOWDER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roast whole ears of corn directly on the rack of the preheated oven until kernels feel tender when pressed, about 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cobs.
• While the corn is roasting, dice 1/2 the bacon slices. Heat a skillet over medium-high heat and saute bacon until evenly browned, 5 to 7 minutes. Drain on paper towels and reserve 1 tablespoon of the fat.
• Add onion and garlic to the pan; saute until transparent, but not brown, about 5 minutes. Add roasted corn kernels, chicken stock, and potatoes; bring to a simmer.
• Meanwhile, melt butter in a small skillet over medium heat. Whisk in flour and stir until the mixture becomes smooth and light golden brown, 3 to 4 minutes. Let cool.
• Add the cooled flour mixture to the simmering stock, mixing with a whisk. Simmer, stirring often to keep from sticking to the bottom of the pan, until potatoes are tender, 30 to 40 minutes. Add cream and cooked chicken; simmer for 10 minutes.
• Season chowder with salt, pepper, and hot sauce. Ladle into bowls and top with bacon.

SUMMER CORN CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
• Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
• Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
• Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
• Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.