Basic Corn Chowder

saute some chopped celery along with the onion. Add a few sprigs of parsley and thyme to simmer in the broth. Add some chopped parsley, thyme, and celery leaves at the end.

If you use 6 ears of corn, you'll have to increase the amount of liquid.

Great recipe.

I have made this several times. The basic version, without the tomatoes. and it is delicious. It is flexible re ingredients. I have added another potato for example.(It also freezes well)

I've been making this at least once per summer since I clipped the recipe out of the paper when it appeared in 2000. I liked to add fresh thyme or chopped tarragon towards the end of sautéing the potato and onion, and some heavy cream. I use a hand blender to purée the finished soup but leave about 1/4 of it in pieces.

I made a double batch of this chowder. It is delicious. I followed the recipe exactly but puréed about half and then added it back in, which helped the consistency enormously. The stock made from the corn cobs was great. I used whole milk. Great recipe and it doesn't need bacon.

Skip the dairy like this:
After you remove the corn cobs from the water, let them cool a bit and then, before you discard them, use the back side of a knife to scrape off the germ and the milky juice. Add this yummy corn essence to the soup along with with the kernels. Add chopped parsley at the end.

Surprisingly good. Made Corn Chowder with Lump Crabmeat. Used 6 ears of corn because it's corn chowder. Used butter because corn. Didn't peel the spuds. Didn't seed the tomatoes. Used the parsley. Checking the salt and pepper before serving is key. Added a can of lump crabmeat and it was extraordinary.

This chowder is so great I bought extra corn at the Farmers' Market last weekend and made a double batch. I add white wine and a bay leaf when boiling the cobs. Also some garlic when cooking onions and potatoes; no tomatoes; and thyme when it all comes together at the end. Red pepper flakes don't hurt either.
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Also add add 3 tablespoons of sour cream. Used an immersion blender or to blend it but not all the way. Delicious

Per another source, 1 medium cob of corn yields a half a cup of kernels. I suppose that means using 2 to 3 c of your stored kernels. If kernels are frozen, I might err on a larger amount of kernels but slightly reduce the amount of liquid in the recipe to account for thawing effects.

Sauté a strip or two of bacon (chopped) and use the bacon renderings to sauté the onions and potatoes. Adding 1/2 cup chopped cilantro gives a nice flavor.

Great recipe for this time of year. I made a few minor adjustments:
1. six ears of corn are better than four
2. stock needs 1-2 cups of water
3. butter AND neutral oil works best
4. Add teaspoon of fresh thyme when sauteing onion and potatoes
5. Add pinch of cayenne to soup after adding milk

Bon appetit!

Tomato in corn chowder?

My basic corn chowder is an enormous hit with anyone who tries it. It's your basic potato chowder (potato, onion, carrot, celery, a touch of garlic, milk, salt pepper, nutmeg, parsley, terragon) with a whole lot of corn added. I like it better with almond or coconut milk, and this makes it vegan, too.

I made this recipe often when I lived in Maine (basic recipe- no tomatoes, as real Mainers would object). At the end I add a chunk or two of fresh or frozen haddock or cod, or whatever I have in the freezer. Adjust seasonings. Love a bit of tarragon. I'm going to make this now as I often forget in landlocked Kentucky. Thank you so much for featuring this recipe!

Because I had it sitting around, I added a couple ounces of cubed pancetta which was delicious. I plan to use it or a little ham next time. For seasoning, I added smoked paprika. Yum!

I always add a bit of dill weed to the basic recipe. Delicious!