RECIPE: Corn is so good now-it's time to make Pepin's REC: Corn Chowder...

RECIPE:
C

charlie

Well-known member
Corn Chowder

Recipe By :Everyday Cooking With Jaques Pepin

Serving Size : 6

3 cups fresh corn kernels -- (approximately 5 ears)

1/2 cup grated onion

2 tablespoons butter

1/2 cup sliced scallions -- (including green)

4 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

toasts -- for garnish

Husk the corn. Lay each ear flat on the table and separate the kernels from the cob with a long knife. (The more conventional way to remove kernels from the corn is to stand the ear up on end and slice down.

However, another safe and easy way of going about the task is to lay the corn cob on its side and slice off the kernels in strips. Use whatever way you find most comfortable.)

Grate the onion on the large holes of a hand grater.

Melt the butter in a pot and add the onions and scallions. Saute over medium heat for about 2 minutes, until the vegetables are soft and sizzling.

Add the milk, salt, and pepper, and bring to a boil. When the soup reaches the boiling point, add the corn and stir.

As soon as the mixture boils again, remove it from the heat, cover, and let it steep for 2 to 3 minutes.

NOTES : Variation: Oyster Corn Chowder: Add 11/2 doz oysters.

 
Corn chowder - great idea! I like to add

thin slices of celery and bacon to the butter with the scallions at the beginning and frozen hash brown chunks with the half & half - okay, milk ;o) Colleen

 
Swoon...rushed out to the corn store as soon as I saw this. Made it with 4 big ears of our south AL

Silver King corn tonight. Yielded lots more than 3 cups of sweet, creamy corn, I think. It made the most delightful light dinner for me and DH (Southern Boy called it "comfort food") with crusty bread and butter. If I can find some good oysters tomorrow, I'll add them to the half that was left over. I've made corn chowders with add'l veggies and bacon, but this tops them all for the simplicity of the flavors. I can only imagine how fantastic this will be with blue crab meat, also. Thanks, charlie and Jaques!

BTW, I perch the shucked ears of corn on end in the hole in the middle of a bundt pan and cut off the kernels. They are collected in the pan. Then I run the dull side of the knife along the cob to extract all the wonderful corn juice. It's a messy job, so I do it outside on the patio. Lots of spatters, but this makes the best corn for any fresh corn recipe, especially creamed corn.

 
What a great idea! I'll have to find my bundt pan--glad you liked the recipe as much as I did

 
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