Cheesy Corn and Potato Chowder

13 Aug

This cheesy corn and potato chowder made for a lovely summer meal.  Though the flavors of the corn and cheese were rich and pronounced, this was light enough for a cheesy corn and potato chowder to fit the summer heat.  Even Zak, who doesn’t care at all for cream-based soups, really enjoyed this.  The capers added a salty bite that worked well with the natural sweetness of the corn and creaminess of the cheeses.  It also heated up very well the next day for lunch in the microwave, which is always a bonus.

Cheesy Corn and Potato Chowder

4-5 cobs corn, kernels removed

1 gallon bag of vegetable scraps, including onions, garlic, and peppers

2 bay leaves

1 ear corn, husks and silk removed

3-4 redskin potatoes, scrubbed clean and diced into 1/2″ cubes

1 tbs. olive oil

1/2 large sweet onion, chopped

2 tbs. cilantro-garlic compound butter

1/4 cup whole wheat flour

1/2 cup 1% milk

1/4 cup Gouda cheese, grated

1/4 cup Jarlsberg cheese, grated

1 tsp. capers, for serving

Non-stick cooking spray

Kosher salt and freshly cracked black pepper

Place corn cobs with kernels removed, vegetable scraps, and bay leaves in a large stock pot.  Add enough water to cover by an inch or two and place over low heat.  Simmer over very low heat for 8 hours.  Strain all ingredients from the corn stock and discard.  Keep stock warm.

Bring water in a medium saucepan to a rolling boil over medium-high heat.  Add potatoes and simmer 10-12 minutes until tender but crisp.  Drain and rinse with cold water.  Set aside.

Meanwhile, spray corn ear with non-stick cooking spray and season with kosher salt and freshly cracked black pepper.  Turn on a burner on gas stove and set heat to medium-high.  Place corn over burner and roast, turning occasionally, until kernels are a deep golden brown.  Cut kernels off the cob and reserve.

Heat olive oil in a large stock pot over medium heat.  Add onion and cook until translucent, 4-5 minutes.  Remove onion from pot and set aside.

Heat milk in a small sauce pan over medium-low heat until warm.

Add butter to the stock pot.  Reduce heat to medium-low and cook until melted.  Slowly whisk in flour to form a roux.  Cook over low heat until lightly golden brown.  Slowly whisk in warm milk.  Then whisk in 5-6 cups of warm corn stock.

Add roasted corn, onion, potato, and simmer for 4-5 minutes to allow flavors to meld.  Add cheese, continuously whisking, until melted.  Taste for seasonings and adjust salt and pepper as necessary.  Serve immediately topped with capers.

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2 Responses to “Cheesy Corn and Potato Chowder”

Trackbacks/Pingbacks

  1. Geauga Family Farms CSA – Week Nine « Kelseyincleveland's Blog - August 18, 2011

    […] and a CSA pepper as well as a CSA egg, the recipe for which I will be posting soon.  Finally, a cheesy corn and potato chowder I will be posting later today made use of CSA potatoes from awhile back.  I ate up all of the […]

  2. Geauga Family Farms CSA – Week Ten « Kelseyincleveland's Blog - August 20, 2011

    […] eat twice last week, which always means more leftovers.  As I said in last week’s post, the cheesy corn and potato chowder used some local Ohio sweet corn and potatoes from awhile back.  The roasted chicken over […]

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