Summer Corn Chowder

This recipe came from my Fine Cooking magazine, and it was really good. It gets an 8.  This was not a mild soup. It had flavor, and you could taste the garlic. I like this a lot, but in the future I might just take my own ham chowder recipe and add fresh corn, because it’s so much simpler. Anyway, I noticed my changes below in bold:

Summer Corn Chowder

by Susie Middleton from Fine Cooking
Issue 136

 

• 3 to 4 medium ears fresh corn We did more than this and probably had almost 4 cups
• 2 oz. (4 Tbs.) unsalted butter I used 3 Tbs and 1 Tbs. of bacon grease
• 1 large clove garlic, smashed and peeled
• Kosher salt and freshly ground black pepper
• 1-1/2 cups half-and-half We did 2 cups
• 1 Tbs. grapeseed or other vegetable oil I left this out
• 7 oz. ham steak, skin removed, ham cut into small dice (about 1-1/3 cups) I used about 5 oz. of bacon instead
• 2 medium yellow onions, cut into medium dice (about 2 cups) I did half of this
• 3 medium ribs celery, thinly sliced (about 1 cup)
• 1 large red or yellow bell pepper, cut into medium dice (about 3/4 cup)
• 1 Tbs. minced fresh garlic I used slightly less than this and I wouldn’t use the whole thing
• 1-1/2 tsp. finely chopped fresh jalapeño
• 1 lb. yellow potatoes (unpeeled), cut into medium dice (about 3 cups) We used a bit less than this
• 1 quart lower-salt chicken broth
• Louisiana hot sauce, such as Tabasco I left this out
• 3 Tbs. thinly sliced fresh chives We also added chopped bacon and sharp cheddar for garnish.

 

Mel’s Source

For full recipe and directions, please click the link below:

recipe retrieved 8-9-15 from http://www.finecooking.com/recipes/summer-corn-chowder.aspx