Cooking with ingredients that are in season makes a recipe taste so much better. In BC, corn is a summer grain and this Fresh Corn Chowder is best made when you see fresh cobs of BC corn at your local market. You can use frozen corn if you really can’t wait to try this soup but making this at the peak of summer with fresh corn will make a big difference to the flavour of the chowder. This recipe comes from John Bishop, a long time supporter of Project CHEF.
Yield: 8 Servings
Preparation Time: 15 minutes
Cooking Time: 25 minutes
- 2 Tbsp (30mL) butter
- 1 cup (250mL) chopped onion
- 1 cup (250mL) diced celery root or
- 2 cloves garlic, finely chopped
- 2 Tbsp (30mL) fresh thyme
- 6 small unpeeled red potatoes, chopped
- Corn kernels from 2 to 3 cobs
- 1.5 Litre corn cob stock, vegetable or chicken stock
- ½ tsp. (2mL) salt
- 1/8 tsp (0.5mL) freshly cracked pepper
- 250mL whipping cream, not whipped
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Liquid measuring cup
- 2 small bowls
- Vegetable peeler
- Large pot (such as a Dutch oven)
- Cut an onion in half from tip to the hairy end and peel. Cut the onion halves into thin slices then cut the slices into thin strips to make small cubes. Place in a small bowl.
- Peel the celery root and cut into small cubes. Add to the onion. (If using celery, cut into small cubes).
- Peel the garlic cloves, cut into small slices and add to the bowl.
- Run your fingers down fresh thyme stems to remove the leaves. Add the onion bowl.
- Wash and scrub the potatoes. Cut potatoes in ½ then cut into cubes. Place in another small bowl.
- Break the husked corn cobs in half. Stand the corn cob pieces up on the cutting board and carefully cut the kernels off the cob by cutting down on the
cob. Add to the potatoes.
- Place a large pot (like a Dutch oven) on the stove top and turn on the heat to a medium heat. Add the butter and allow it to melt.
- Add the onion mixture and sauté until onions are translucent, about 5 minutes.
- Add the stock, potatoes and corn, salt and pepper.
- Bring to a boil then reduce the heat and simmer for about 20 minutes, until potatoes are soft.
- Add the cream, stir and heat through.
- Serve in warmed bowls.
- You can make corn cob stock ahead of time and use instead of chicken or vegetable stock. Combine the leftover corn cobs with 2 litres of water, 1 tsp (5mL) salt, a sprig of thyme and bay leaf in a large pot and place over medium heat. Bring to a boil then turn the heat down and simmer the stock for 1 hour. Strain through a fine mesh strainer and compost the solids.
STEP-BY-STEP – FRESH CORN CHOWDER!
Cut the onion and celery into a small dice or cubes. Peel the garlic cloves, cut them into small slices and add them to the same bowl. Cut the potatoes in half and place into a separate bowl. Add your kernels of corn to the potato bowl. To remove kernels from a fresh corn cob, snap the shucked corn cob in half then stand the cob pieces up on the cutting board flat-side down. Carefully cut the kernels off the cob from top to bottom.
©ProjectCHEF2020 All rights reserved
Not to be copied or reproduced without express permission from the author