Corn Chowder

 

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Serves 4 to 6

 

Clams aren’t the only things that make a chowder.  Once you have tried this delectable summer-sweet corn chowder I am sure you will find it worthy of adding to your culinary repertoire.

 

1 to 2 tablespoons olive oil

1 large onion, diced

1 or 2 cloves of garlic, minced

1 stalk of celery, chopped small

 

1 large or 2 medium potatoes, peeled and diced

2 cups of chicken or vegetable broth, stock or bouillon

1 teaspoon mixed dry herbs – (Italian seasoning)

1 bay leaf

 

Six ears of fresh corn

4 cups of milk or half and half or, if you dare, cream

Salt and coarse ground fresh pepper to taste

 

Heat the oil in a heavy pot and gently sauté the onion, garlic and celery until soft and translucent but not yet beginning to brown.  Add the potato, broth and seasonings and bring to a boil.  Reduce the heat to maintain a rapid simmer, cover with a tight fitting lid and continue to cook until the potato is extremely soft.

 

Meanwhile, remove the corn kernels from their cobs using the large holes on a grater.  When the potatoes are extremely soft, remove the bay leaf from the pot and mash the potatoes with a hand masher.  Add the corn and the milk and cook at a rapid simmer just until hot through.  If corn is cooked too long it becomes tough.  Ladle into a serving bowl and serve hot with fresh crusty bread.

The English Country Kitchen

 


        Copyright © 2008 - Geraldine Duncann

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