The Best Corn Chowder

Indulge in the comforting goodness of “The Best Corn Chowder,” a delightful soup bursting with the sweetness of fresh corn. This recipe takes advantage of the absolute freshest corn, ensuring the most delicious flavors. With a touch of fennel, coriander, and peppercorns, combined with the creaminess of potatoes and milk, this chowder is a true treat for your taste buds. Let’s get started with this delightful recipe!

SERVES 6

INGREDIENTS:

• 6 ears corn, husks and silks removed
• 6 cups homemade or low-sodium canned chicken stock
• 1 bay leaf
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 4 ounces salt pork or slab bacon, cut into ½-inch cubes (optional)
• 3 tablespoons unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• 1 to 2 russet (baking) potatoes, peeled and cut into ½-inch dice (about 1½ cups)
• Kosher salt
• 2 cups whole milk or half-and-half
• Freshly ground black pepper
• Sugar (if necessary)
• 3 scallions, finely sliced

INSTRUCTIONS:

1. Using a sharp knife, carefully cut the kernels off the corn cobs, then reserve the cobs. Use the back of the knife to scrape the “corn milk” from the cobs into a large saucepan. Break the cobs in half and add them to the pan. Pour in the chicken stock, and add the bay leaf, fennel seeds, coriander seeds, and peppercorns. Stir to combine, then bring the mixture to a boil over high heat. Reduce the heat just below a simmer and let it steep for 10 minutes. Strain the stock through a fine-mesh strainer into a bowl, discarding the cobs and spices.
2. In a 3-quart saucepan, heat the pork (if using) and butter over medium-high heat until the butter melts. Add the onions, garlic, and corn kernels, then cook, stirring frequently, until the pork renders its fat, and the onions are softened (about 7 minutes). Reduce the heat if the butter begins to brown.
3. Add the corn stock, diced potatoes, and 1 teaspoon of salt. Bring the mixture to a simmer, and cook, stirring occasionally, until the potatoes are tender (about 10 minutes). Stir in the milk, and the chowder might look broken with melted butter floating on top. Use an immersion blender to blend the soup to the desired consistency. Alternatively, transfer half of the soup to a regular blender and blend until smooth (about 1 minute), then return it to the remaining soup and stir well.
4. Season the chowder to taste with salt, freshly ground black pepper, and sugar (if necessary). With very fresh corn, sugar might not be needed. Serve the chowder immediately, sprinkled with sliced scallions for an added burst of flavor.

Gather around the table and savor the delightful flavors of “The Best Corn Chowder” with your loved ones. This soul-warming soup, enriched with the sweetness of fresh corn and the aromatic blend of spices, is a true comfort on any day. The creamy texture, combined with the savory notes of bacon (if you choose to include it), will make this chowder a family favorite. Top it off with a sprinkle of sliced scallions for a pop of color and freshness. So, why wait? Bring the vibrant flavors of this 15-Minute Pantry Tomato Soup to your bowl and enjoy the goodness of homemade comfort in every spoonful!