Patch’s Tavern: Corn Chowder
It's a warm and comforting soup.
If you are looking for great tasting corn chowder, then you have found the right recipe. Not only was this chowder delicious, it was very easy to prepare. Corn chowder is the king of farmhouse chowders. Hundreds of recipes for it have been published through out the years, but since corn and salt pork were staples of the American farm, it is likely that corn chowder was being made and enjoyed long before any recipe was ever printed in the United States. Corn chowder is similar to New England clam chowder, with corn substituted for clams.
I enjoy soup all year round and now it's corn season ,and I love white corn!
Simple corn chowder is made with sweet fresh corn, onion, celery, potatoes, red bell pepper, cream and ham. This soup is wonderful and has a smooth, velvety texture; the consistency was perfect. It’s mellow with a sweet flavor that has a lovely golden color.
The original recipe called for bacon, but I substituted ham. If you have shredded rotisserie chicken or shrimp, you can throw them in to bulk it up. If you are a vegetarian or keep kosher, use a vegetable stock instead and omit the meat. This recipe should be used as a guide, altering as you see fit to make this recipe your own. You can make half the recipe, though if planning to feed a family or a lot of people, than make the whole batch. Corn chowder is a big favorite with children as well as adults. The final result was amazing.
Happy cooking and eating!
- 4 medium ears fresh corn, shucked
- 3 cups chicken stock or broth, low sodium
- 1 cup water, plus additional as needed
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 stalks of celery, cut in half lengthwise, cut into ¼-inch thick slices
- 1 medium red pepper, seeded and cut into ¼-inch slices
- 1 pound rrusset potatoes peeled and cut into 1-inch cubes
- 1 ½ tablespoons flour
- 2 cups fully cooked ham, cubed
- Salt and freshly ground black pepper to taste
- 1 cup heavy cream
Husk the corn. Carefully remove most of the silk by hand. Cut the kernels from the cobs and place in a bowl.
Break each shaved cob in half. In a medium pot over medium heat, bring the cobs, and stock or broth and water to boil. Reduce the heat to medium-low. The broth should maintain a gentle simmer.
While the broth simmers, in a large pot over medium heat add 1 tablespoon olive oil, add onion, celery and bell peppers and cook, stirring occasionally until the vegetables are tender, not browned, 8-10 minutes. Add garlic when the onions are almost done. Sprinkle the flour in completely incorporated, 1 to 2 minutes.
Remove the cobs from the broth and discard them. Measure the broth, if you have less than 3 cups, add as much water to measure 3 cups. Add the reserved corn kernels, vegetables, potatoes, ham and stock, and bring to a boil. Reduce the heat to medium low, so the soup just barely boils, and cook until the potatoes are tender, 15-20 minutes. Remove from the heat. Stir in the cream and set aside for 20 minutes. Taste and season the chowder with salt and pepper as needed. Ladle into cups or bowls, and enjoy. Serve with a small garden salad and some fresh bread.