Summer Corn Chowder

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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

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