The very first step in making this chowder is to remove the husks and silk from the ears of corn, and then cut off the kernels and scrape the pulp. I won’t lie – it was tedious, and I found myself doubting whether this chowder would be good enough to make it worth the work. Since I’m sharing it today, you’ve probably already figured out that it was. Dare I say, it might be the best chowder I’ve had?! The corn is truly the star – its sweet flavor shines, and is complemented nicely by smoky bacon and fresh herbs. The addition of corn juice – the product of squeezing every last bit of liquid from the pulp that you scraped from the cobs earlier – is the final step in ensuring the chowder is super fresh, it’s basically liquid gold. I usually get bored when I eat the same thing day after day, but I so looked forward to my lunch every single day this chowder was on the menu!
By Tracey
Summer Corn Chowder
from Cook’s Illustrated
Ingredients:
- 8 ears corn
- 3 tablespoons unsalted butter
- 1 onion, finely chopped
- 4 slices bacon, cut into 1/4-inch pieces
- 2 teaspoons minced fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup all-purpose flour
- 5 cups water
- 3/4 lb Yukon gold potatoes, cut into 1/2 inch pieces
- 1 cup half-and-half
- 1 tablespoon sugar (optional)
- 3 tablespoons chopped chives
Directions:
Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl and use a chef’s knife to cut the kernels from the corn. Then, hold the ear over a second bowl, and use a vegetable peeler to firmly scrape any remaining pulp from the cobs into the bowl. Repeat with all 8 ears of corn.
Spread a clean kitchen towel over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. (Note: the recipe said it’d be about 2/3 cup but I only got about half of that, and it turned out fine so I wouldn’t stress quantities too much.) Discard the pulp that’s left in the towel.
Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, bacon, thyme, salt, and pepper. Cook for 8-10 minutes, stirring frequently, until the onion has softened and is just starting to brown around the edges. Add the flour and cook for 2 minutes, stirring constantly. Gradually add the water, whisking constantly. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for 15-18 minutes, or until the potatoes are tender.
Transfer 2 cups of the chowder to a blender and puree until smooth. Stir the puree back into the pot. Add the half-and-half then return the chowder to a simmer. Turn off the heat under the pot and add the reserved corn juice. Season to taste with salt and pepper, and if desired, add up to 1 tablespoon of sugar. Garnish bowls of chowder with the chives before serving.
