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

Fresh Corn Chowder (adapted from Cook's Illustrated) Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 16

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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 1/4-inch cubes (about 2 cups)
1 small red bell pepper (optional, my adaption)
1 bay leaf
1 teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
2 cups whole milk
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
1 1/2 teaspoons table salt
Ground black pepper

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.

*** Explore more Fresh Corn Chowder (adapted From Cook's Illustrated) Recipe - (4/5) Recipes »

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Nishan Chaudhary

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I made this corn chowder for my family and they loved it! It was creamy and flavorful, and the corn was cooked perfectly. I will definitely be making this again.

Emily Fourour

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This corn chowder is okay. The flavor is not very strong and the texture is a bit thin. I would not make this again.

ARansari Thaheem

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I was a bit disappointed with this corn chowder. The flavor was bland and the texture was watery. I followed the recipe exactly, so I'm not sure what went wrong.

tessy andrew

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This corn chowder is easy to make and very flavorful. I used fresh corn and it really made a difference in the taste. I will definitely be making this again!

Sabelo Makhubane

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I made this corn chowder last night and it was delicious! The flavors were well-balanced and the texture was creamy and smooth. I will definitely be making this again.

Islamik song

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This corn chowder is amazing! I've made it several times now and it's always a hit. The flavor is perfect and it's so easy to make. I love that I can use fresh corn in the summer and frozen corn in the winter. I highly recommend this recipe!

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