Corn Chowder

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photo by Liza at Food.com photo by Liza at Food.com
photo by Liza at Food.com
photo by Lyndal photo by Lyndal
photo by Lyndal photo by Lyndal
photo by mattd photo by mattd
photo by Desert Mojo photo by Desert Mojo
Ready In:
1hr
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Husk the corn.
  • Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
  • Cut the kernels from the cobs and place in a bowl.
  • You should have about 2 cups.
  • Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
  • Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
  • Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
  • Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
  • Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
  • Some of the potatoes will have broken up, but most should retain their shape.
  • Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
  • Reduce the heat to medium and season the chowder with salt and pepper.
  • Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
  • As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
  • Adjust the seasoning if necessary.
  • If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
  • Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil.
  • Ladle into cups or bowls and sprinkle with the chopped chives.

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Reviews

  1. Very nice with the spices. I used plain yogurt since I didn't have cream around.<br/>Noticed a trick in Bitman as I was researching these corn chowder recipes which is to boil the cobs in water to create the stock.
     
  2. Turned out amazing! Thanks a lot for the recipe Heres all I needed to change : - I had to use a bigger pot than the 4qt size suggested -I added an extra cup of water since the 10 minutes of vigorous boiling left the ratio a little low on water - I used a butter/milk mixture in place of the heavy cream
     
  3. This has to be the best corn chowder we have had the pleasure of eating. We substituted an equal part of dry mustard powder instead of turmeric, and there was no difference to us. We added 1/8 teaspoon of white pepper at the end for a kicker. Next time we will roast the bell pepper on the grill, peel, chop and add it with the stock to get a slightly smokey flavor. Thanks for such a rockin' chowder!!!
     
  4. This is sooooooo amazingly delicious!!!!! I even wanted it for breakfast! :o To cut down on the fat, we used 1% milk instead of the cream. Though the chowder obviously wasn't as thick as it should be, the taste was still fantastic! The only other change we made was that instead of fresh corn, we used about 3 cups of canned whole kernel and creamed corn combination. We hardly needed to adjust the seasoning--it was perfect for us! We will definitely make again. :)
     
  5. Made it vegetarian by frying a few slices of Morningstar bacon in the oil. Turned out great. Fabulously rich and tasty. I really liked this recipe. I never would have thought to add the turmeric, but it works. We added a stalk of celery, a bit of bullion and a chipotle pepper and a tbl of the sauce from the chipotles. We didn't thicken it, but we served it with cheddar cheese shredded into it and a tbl of cream in each bowl. It is a keeper for sure.
     
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Tweaks

  1. I sometimes diced chicken, after rendering bacon. I also cook in a dutch oven, after adding the cream I put it in a 500 degree oven for 20-30 minutes, this really brings out the flavor.
     
  2. I tweaked this recipe by adding 2 cans of creamed corn and upped the chicken stock to a full quart. I omitted the red bell pepper (which I don't like) and I didn't have any turmeric so I left it out. I also upped the heavy whipping cream to a pint. I think the next time I make it, I'll take out the bacon pieces and save the crisp bacon to add in at the end. It got soggy during the boiling. The yield with the added ingredients was enough for 6 to 8. Yummy corn chowder!
     
  3. I really liked this although, or maybe because, it's really high calorie! DS who really likes soup didn't like it, DS who doesn't like soup didn't like it, and DH thought it would be better without corn. I used 4 ears of bicolor corn and celery instead of red pepper. Also dry mustard instead of tumeric like another reviewer.
     
  4. This was delicious! I used red potatoes instead of yukon and added some green onions at the end. Served with corn bread. Thanks for sharing!
     
  5. This has to be the best corn chowder we have had the pleasure of eating. We substituted an equal part of dry mustard powder instead of turmeric, and there was no difference to us. We added 1/8 teaspoon of white pepper at the end for a kicker. Next time we will roast the bell pepper on the grill, peel, chop and add it with the stock to get a slightly smokey flavor. Thanks for such a rockin' chowder!!!
     

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