Classic Corn Chowder

Ingredients

10 ears corn, husks and silk removed
3 ounces salt pork, rind removed, cut into two 1-inch cubes
1 tablespoon unsalted butter
1 large onion, preferably Spanish, chopped fine
2 garlic cloves, minced
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
12 ounces red potatoes, cut into 1⁄4-inch cubes
2 cups whole milk
1 teaspoon minced fresh thyme or 1⁄4 teaspoon dried
1 bay leaf
1 cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper

Instructions

Using paring knife, cut kernels from 4 ears corn (you should have about 3 cups). Grate kernels from remaining 6 ears on large holes of box grater into bowl, then firmly scrape any pulp remaining on cobs with back of butter knife or vegetable peeler (you should have 2 generous cups grated kernels and pulp).
Sauté salt pork in Dutch oven over medium-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Reduce heat to low, stir in butter and onion, cover, and cook until onion is softened, about 12 minutes. Remove salt pork and reserve. Add garlic and sauté until fragrant, about 1 minute. Whisk in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add broth. Add grated corn and pulp, potatoes, milk, thyme, bay leaf, and reserved salt pork and bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer. Simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes. Discard bay leaf and salt pork. Stir in parsley, season with salt and pepper to taste, and serve immediately.

Classic Corn Chowder

Ingredients

Instructions

Tags

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