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Corn Chowder
Andrew Fowler

Corn Chowder

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 medium ears fresh sweet corn kernels cut off to yield about 4 cups, cobs reserved
  • 5 cups water for corn stock
  • 2 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 1 celery stalk finely diced
  • 12 oz Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1 cup whole milk
  • 1/2 cup heavy cream

Method
 

  1. Halve stripped corn cobs; put in a large saucepan with stock water. Simmer partly covered 20 minutes. Strain; discard cobs. Measure 4 cups stock, adding water if needed.
  2. Meanwhile, melt butter in a soup pot over medium. Cook onion and celery 7 minutes until soft, not browned.
  3. Add potatoes, measured stock, salt, pepper, and thyme. Gently simmer 12 to 15 minutes until potatoes are almost tender.
  4. Add corn; simmer 5 minutes. Carefully puree 2 cups soup with plenty of corn and potato in a heat-safe container until smooth. Return to pot.
  5. Add milk and cream; warm on low 3 to 5 minutes until steaming without a hard boil. Divide among 6 bowls, retaining kernels and potato cubes in each.