Corn Chowder

Corn Chowder

I am a list-maker. I love making lists. I love checking things off lists. I’m one of those people who will do something, then add it to her to-do list after the fact, just to check it off. Lists are awesome.

remove corn kernels in your bundt cake pan

That’s in part why I have a tab on my blog listing classic dishes/recipes that I want to make sure I have under my belt. At first it was going to be 100 recipes. But it went past 100 items almost immediately. That’s okay. But then I found I kept finding things to add to it, so I decided to go in and revamp the whole thing last night. I added some things and made it an even 200. Then I organized the categories a little better and alphabetized it, so it’s easy to read.

simmering corn chowder

So yes, that’s 200 dishes to cross off, 200 dishes to make sure I have in my arsenal of kitchen tricks. And I’m a quarter of the way through!

And now I will add one more – corn chowder. A dish I had never made before, mostly because I find it to be somewhat oxymoronic. I associate corn with hot summers and chowder with cold winters. Something seems amiss here, right? And of course you could make this chowder in the winter with frozen corn, and there would be nothing wrong with that; but I felt drawn to making it at least once with seasonal fresh corn, something that just isn’t found in the winter (not in my neck of the woods anyway).

Pioneer Woman Corn Chowder

Long story short, I just sucked it up and made corn chowder, in the summer, with fresh corn. And it was wonderful. Surprisingly light, very corn-centric, with some heat from the chiles I threw in there. I was so pleased that it really didn’t feel out of place on a hot day. Of course a fan blowing straight at me while I ate probably helped, but still! It’s a terrific chowder, one I will be making again in the summers to come.

Corn Chowder

{One year ago: Cubano Sandwiches}

Source: adapted from The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond

Ingredients:
5 ears of corn, shucked completely
3 slices of bacon, chopped
1 medium yellow onion, diced
2 garlic cloves, minced
2 whole chipotle chiles in adobo sauce, minced
4 cups low-sodium chicken stock
1 ½ cups heavy cream
2 medium poblanos, roasted, peeled, seeded and chopped
3 tbs cornmeal
Kosher salt and black pepper, to taste

Directions:
Using a sharp knife, slice all the kernels of corn off the cobs. I’ve found the best way to do this is by using your bundt cake pan. That way the deep pan catches all the kernels and they don’t run all over your counter.
Preheat a large soup pot over medium heat. Add the bacon and sauté until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon to a paper towel lined plate.
Add the onion to the pot and sauté in the bacon drippings until softened, about 5 minutes. Throw in the garlic and corn kernels. Stir to allow them to begin to cook. Stir in the chipotles and continue to cook for another 3-5 minutes.
Pour in the chicken stock, followed by the cream. Stir to combine, then add the poblano. Let the soup simmer for 25 to 30 minutes.
At that point (and not before!) mix the cornmeal with ¼ cup water in a small bowl. Whisk to combine. Stir the cornmeal mixture into the soup and simmer for another 10 minutes, or until thickened. Season to taste with salt and pepper. Serve hot.

4 responses to “Corn Chowder

  1. Julie,
    With the oddly cool summer we’re having, the occasional hot soup wouldn’t be out of place around here.
    I like to use the leftover cobs to make corn stock, learned that tip from Lydia (Perfect Pantry/Soup Chick) and I’m interested in making this a vegetarian chowder by using the cobs to make stock first.
    I think I’ll try this with Hatch chilies when they arrive here.
    Thanks!

    • Texan New Yorker

      Ohhh, hatch chiles, this would be fantastic with hatches! Which reminds me, I need to place my order, yea!!
      Thanks, hope you enjoy this one!

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