Tag Archives: corn chowder

Corn and Tomato Chowder

10 Aug

Looking for a full-flavored, supremely sweet, scrumptiously savory corn and tomato chowder without heavy cream or bacon or any of those other quick fix flavor enhancers?  This is the chowder for you.  Yeah, heavy cream is yummy.  But it’s also not the best for you.  And why eat something that isn’t the best for you when you can have equally yummy results with a fraction of the calories, fat, and cholesterol?

… yes, that’s rhetorical.  The answer is: you don’t.  At least not all the time.

It might seem like I’m trying to sell this as health food.  I’m not.  Sure, it’s packed with vegetables, including potatoes, tomatoes, corn (oh, especially corn), and, if you desire, some nutritious spinach.  But the real selling point of this dish is the flavor.  The key here is to use good corn, and do not skimp on corn cobs.  This infuses the broth with deliciously sweet corn flavor.  I could not get enough of this and was extremely happy I made enough for leftovers, because I couldn’t wait to eat it for lunch again the next day.

Corn and Tomato Chowder

1 tbs. unsalted butter

1 large yellow onion, chopped (about 1 cup chopped)

3 cloves garlic, finely minced

4-5 corn cobs, kernels reserved from one or two (about 1 cup kernels)

1 bay leaf

6 cups 1% milk

6-10 small redskin potatoes, roughly chopped

1 cup cherry or grape tomatoes, halved and seeds removed

Kosher salt and freshly cracked black pepper

A handful or two of baby spinach, wilted in a saucepan (optional)

In a large sauce pan, melt butter over medium heat.  Add onion and garlic and sauté until translucent, about 3-5 minutes.  Break corn cobs in half and add to the saucepan.  Add the milk and bay leaf.  Season with kosher salt and freshly cracked black pepper.  Reduce heat to very low and cover.  Cook for 30-45 minutes, making sure the liquid is at barely a simmer so as to avoid scorching the milk.

Remove corn cobs and bay leaf.  Add potatoes and tomatoes.  Simmer 15-20 minutes or until tomatoes and potatoes are tender.  Taste for seasonings and season with salt and pepper as necessary.  Add reserved corn kernels and simmer for 3-5 minutes until heated through.

Serve immediately, topping with spinach if desired.

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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