Corn Chowder
Ingredients
The broth
-
8
ears
corn
-
2
pieces
Parmesan rinds (about 4 oz.; optional)
-
4
oz.
shiitake mushrooms
-
2
sprigs
thyme
-
1
piece
bay leaf
-
2
tsp.
kosher salt
-
8
cups
water
The chowder
-
5
Tbsp.
unsalted butter
-
ΒΌ
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
-
Chopped
to taste
parsley or chives
-
to taste
crushed oyster crackers
Instructions
- Cut kernels from the corn and place in a bowl. Use the cobs to make the broth with Parmesan rinds, shiitake stems, thyme, bay leaf, salt, and water. Boil and then simmer for 40-50 minutes before straining.
- In a pot, heat 4 Tbsp. of butter, add corn kernels, season with salt and pepper, and cook until tender and browned, about 12-15 minutes. Reserve some corn for garnish.
- Deglaze the pot with white wine, cooking until syrupy, then add to the bowl with the remaining corn.
- In the same pot, cook bacon until golden, then add potatoes, shallots, leek, garlic, and shiitake caps, cooking until softened. Add Fresno chiles and cook until fragrant.
- Stir in flour and cook briefly, then add the reserved broth and bring to a boil. Add cream and corn mixture, cooking until thickened. Stir in marjoram and let sit before serving.
- Serve chowder topped with parsley or chives, oyster crackers, and reserved corn.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
10g
Sodium
800mg
Cholesterol
50mg
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