Creamy corn chowder
with very little cream
From The
FOR THE
STOCK
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.
FOR THE
CHOWDER
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.