It is deep into August and there is still plenty of sweet, fresh corn at the produce stands. We love corn soup but often find it laden with heavy cream (not that there’s anything wrong with that!); I went looking for a more trimmed down version that did not compromise flavor or that full mouth feel. I found a recipe at the James Beard Foundation website, submitted by Anna Thomas, that is delicious! I have adapted it and made it my own. This chowder has only a few ingredients and is not complicated to prepare, but is special enough to serve as fine dining. If you want to take it up another notch, sprinkle a bit of lobster, crab or shrimp over the top just before serving.
Five ingredients, not including salt and pepper.
Whenever you shuck corn, try to have an adoring canine at your feet.
Sauté the onion low and slow in the butter.
Cut the kernels off the cobs. Be sure to use the dull side of the blade to scrape off any remaining juices.
Simmer the corn in the broth for 15 minutes.
Remove a cup of the kernels and set aside.
Add the onions and the milk to the corn and broth.
Purée the mixture in the blender on high speed; do this in several batches, never filling the blender more than half full.
Return the chowder to the saucepan. Add the reserved kernels and plenty of salt and coarsely ground pepper. Sprinkle in a bit of cayenne pepper if you like the heat. Warm to a simmer.
Corn Chowder makes 4-6 servings
6 ears of corn (white, yellow or bi-colored)
2 1/2 c. chicken broth
1 large yellow onion
1 Tbsp. butter
1 1/2 c. 2% milk (of course you can use any milk you like)
salt and pepper to taste
cayenne pepper, optional
Chop the onion and sauté it in the tablespoon of butter on low heat for about 30 minutes, stirring now and then so it doesn’t burn. Cut the kernels off the cobs of corn, making sure to scrape down on the cobs to extract any leftover juices. You should have about four heaping cups of corn. Place the corn and the chicken broth in a saucepan and bring to a boil; reduce heat to a simmer and cook, covered, for 15 minutes. Turn off the heat. Remove a cup of the kernels and set aside.
Add the onions and the milk to the corn and broth mixture. Purée in the blender on high speed. Do this in several batches, making sure that the level is never over half full in the blender. Return the chowder to the saucepan. Add the reserved kernels, salt and coarsely ground pepper to taste. Sprinkle in a bit of cayenne if you like heat. Gently heat to a simmer and serve in bowls with optional garnishes: few cilantro leaves, tiny sprinkle of cheese, or crumbled bacon. Stores great in the refrigerator and reheats beautifully.