Ultimate Corn Chowder
Serves 10-12
Ingredients
- 10 ears of fresh corn
- 10 cups chicken stock or chicken broth
- 1 stick (4 oz) salted butter
- 1 large onion, chopped (Marjorie uses Vidalia but Spanish or red work well too)
- 2 large celery stalks, minced
- 1 clove garlic, grated
- 6 medium Yukon gold potatoes, peeled & cut into 1” chunks
- 10 scallion greens & whites, sliced
- 2 tbsp fresh parsley, chopped
- 1 tsp celery salt
- ground black pepper & sea salt to taste
- 2 cups heavy cream
- 4 tbsp cornstarch
- 6 dashes Tabasco sauce
- 6 dashes Worcestershire sauce
Fava Bean & Corn Succotash
- olive oil to coat small sauté pan
- 24 fresh shelled fava beans
- 2 ears of fresh corn
Optional for Garnish
- cooked crisp bacon
- fresh chopped parsley
How-to
Make Chowder
- Peel the corn and with a chef's knife shave the raw corn kernels off the cob
- Place the corn kernels in a bowl and set aside
- Place the shaved cobs in a large pot filled with chicken broth
- Bring to a boil, then cover and simmer for 20-25 minutes
- Meanwhile, melt the butter over medium heat in a heavy-lined stockpot. Add the onions, celery and garlic and sauté for 5-7 minutes
- Add the potatoes and sauté an additional 5 minutes
- Turn off the chicken broth and pull out and discard the cobs. Pour the stock into the vegetables, and cover to let cook until the potatoes are tender about 12-15 minutes
- Remove the cover and add the corn kernels to cook an additional 5-7 minutes
- Add the scallions and freshly chopped parsley. Season with salt and pepper
- Dissolve the cornstarch into the heavy cream and stir well. Add to the soup and turn heat down slightly. Stir constantly with a whisk for 3-4 minutes
- Add Tabasco and Worcestershire, turn off heat and let sit about 5 minutes before serving
Make Fava Bean & Corn Succotash
- Peel the corn and with a chef's knife shave the raw corn kernels off the cob
- Heat olive oil in small sauté pan over medium-high heat
- Add fava beans and corn. Saute 5 minutes, then remove from heat
Plate & Garnish
- Ladle soup into individual bowls
- If garnishing, top each bowl with succotash, chopped bacon and a sprinkle of parsley
Recipe by Chef Marjorie Druker
New England Soup Factory
August 2010