Corn Chowder
Ingredients
The broth
-
8
ears
corn
-
2
pieces
Parmesan rinds (about 4 oz.; optional)
-
4
oz.
shiitake mushrooms
-
2
sprigs
thyme
-
1
leaf
bay leaf
-
2
tsp.
Diamond Crystal kosher salt
-
8
cups
water
The chowder
-
5
Tbsp.
unsalted butter
-
¼
cup
dry white wine
-
4
oz.
thick-cut bacon
-
1
lb.
russet potatoes
-
3
pieces
shallots
-
1
medium
leek
-
2
cloves
garlic
-
2
pieces
Fresno chiles
-
2
Tbsp.
all-purpose flour
-
2
cups
heavy cream
-
1
Tbsp.
chopped marjoram
-
to taste
chopped parsley or chives
-
to taste
crushed oyster crackers
Instructions
- Cut kernels from the corn and place in a bowl. Use the cobs to make broth with Parmesan rinds, mushroom stems, thyme, bay leaf, salt, and water, simmering for 40-50 minutes.
- In a pot, heat butter and sauté corn kernels until tender and browned. Reserve some corn for garnish.
- Deglaze the pot with white wine, scraping up browned bits, and set aside with the corn.
- Cook bacon in the pot until golden, then add potatoes, shallots, leek, garlic, and mushrooms, cooking until softened.
- Add chiles, flour, and cook briefly. Add the reserved broth, boil, and then stir in cream and corn mixture, cooking until thickened.
- Let sit before serving, then garnish with parsley or chives and reserved corn.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
24g
Total carbohydrates
36g
Total protein
12g
Sodium
800mg
Cholesterol
70mg
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