Creamy corn chowder

with very little cream


From The Boston Globe - August 15, 2007 Serves 6



1 Tablespoon butter

1 Spanish onion, coarsely chopped

2 carrots, coarsely chopped

2 stalks celery, coarsely chopped

1 teaspoon coarse salt

6 large ears fresh corn, kernels removed and reserved for chowder

2 quarts cold water


1. In a large soup pot, heat the butter. Add the onion, carrots, celery, and salt. Cook over medium heat, stirring often, for 20 minutes, or until the vegetables soften.


2. Add the cobs and water. Bring the mixture to a boil. Turn the heat to low and simmer the stock for 30 minutes.


3. Strain the stock into a bowl. Discard the vegetables and cobs.




2 Tablespoons butter

1 Spanish onion, finely chopped

kernels fresh 6 ears of fresh corn (cobs used in stock above)

Coarse salt and pepper, to taste

1/8 teaspoon freshly grated nutmeg, or to taste

1/4 cup heavy cream

3 Tablespoons chopped fresh parsley

1 Tablespoon chopped fresh thyme


1. In a large flameproof casserole, melt the butter. Add the onion and cook over medium heat, stirring often, for 8 minutes, or until the onion softens.


2. Add the corn kernels, corn stock, salt, and pepper, and bring to a boil. Lower the heat, cover the pan, and simmer the soup for 30 minutes.


3. Ladle half the solids in the soup into a blender. Add 1 cup of the cooking liquid. Puree the mixture until smooth.


4. Return the pureed mixture to the remaining soup in the pan. Add the nutmeg and cream. Bring to a simmer. Stir in the parsley. Taste the soup for seasoning and add more salt, pepper, or nutmeg, if you like.


5. Ladle the soup into bowls and sprinkle with thyme.

Julie Riven



Copyright 2007 Globe Newspaper Company.