Is it too soon? Yes, Pennsylvania corn won’t be ready for a few more weeks, but ears are starting to appear in grocery stores, and we couldn’t resist making this favorite recipe. This is the kind of chowder that you make in a double batch and eat for lunch and/or dinner for a few days in a row. Enjoy!
Summer Corn Chowder Recipe
INGREDIENTS
2 tbsp butter
1 yellow onion, medium size, finely chopped
6 scallions, whites and green tops chopped separately
1 green bell pepper, diced
2 stalks celery, diced
1 qt chicken or vegetable stock
4 cups corn cut from fresh ears if possible, cobs reserved
2 carrots, diced
8 fingerling potatoes, small, about a pound
2 bay leaf
1 tbsp fresh thyme leaves
1 jalapeño pepper, seeds and ribs removed, diced (more if you like a bit of spice)
2 cup whole milk
1 tbsp flour
1/2 cup cilantro, roughly chopped
Kosher salt and fresh ground pepper
INSTRUCTIONS
- Bring corn cobs and chicken stock to a simmer. Turn off heat and let the stock infuse while you continue with the rest of the recipe.
- Melt butter in a large soup pot, and sauté scallion whites, celery, carrots, green pepper and jalapeño until onions are translucent, 5-8 minutes.
- Add 2 cups of the corn and the potatoes to the soup pot. Add the infused chicken stock, bay leaves and chopped thyme. Bring to a simmer and cook 10-15 minutes.
- In a blender, combine the remaining 2 cups of corn with the 2 cups of whole milk and flour. Blend together at high speed, then add to the soup pot. Simmer until slightly thickened. Adjust salt and pepper to taste.
- Stir in the chopped scallion greens and chopped cilantro stems. Simmer for another 10 minutes.
Styling and Photography by Keith Recker / Recipe by Paul Underwood
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