Corn Chowder

This chowder celebrates the bounty of a single summertime crop: corn. And since you will probably make it only once or twice a year, I would opt for the richer, halfand-half option, though the leaner version has a purity of flavor I also love.

MAKES: 4 servings

TIME: About 1 hour

INGREDIENTS:

• 6 ears fresh corn
• Salt and freshly ground black pepper
• 4 tablespoons butter or neutral oil (like grapeseed or corn)
• 1/2 cup chopped scallions
• 1/2 teaspoon sugar
• 1/4 cup all-purpose flour
• 4 cups milk or half-and-half
• Corn Bread Croutons (optional) for garnish

INSTRUCTIONS:

1. Shuck the corn and scrape off the kernels using a knife. Place the corncobs in a large pot with 2 cups of water. Sprinkle with salt and pepper. Bring to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for about 30 minutes. Leave the corncobs in the pot until ready to make the soup. Then, discard them and save the corncob broth.
2. In a large, deep pot over medium-high heat, melt the butter or heat the oil. Add the chopped scallions and sugar, and cook until the scallions are soft, approximately 1 minute. Lower the heat to medium and stir in the flour. Cook, stirring constantly with a whisk or a wooden spoon, until the mixture turns golden and the flour aroma disappears, about 2 minutes.
3. Add the milk and the reserved corncob broth to the pot. Increase the heat to medium-high. Stir or whisk constantly until the flour is dissolved and the soup begins to thicken, approximately 2 minutes.
4. Stir in the corn kernels and bring the soup to a boil. Then, lower the heat to a gentle simmer. Cook, stirring occasionally, until the corn is tender and the soup has thickened, about 10 to 15 minutes.
5. Taste the chowder and adjust the seasoning with salt and pepper as needed. If desired, garnish with Corn Bread Croutons or other preferred toppings.

TIPS FOR CORN CHOWDER:

• Choose fresh corn: Select ears of corn that are plump and have bright green husks. Fresh corn will provide the best flavor for your chowder.
• Use corncob broth: The broth made from simmering the corncobs adds an extra layer of corn flavor to the soup. It’s worth saving and using in the recipe.
• Adjust the thickness: If you prefer a thicker chowder, add diced potatoes in Step 3 and cook covered until they are tender. This will give the soup a heartier texture.
• Roast the corn: For a smoky flavor, you can roast the corn in the oven before scraping off the kernels. Simply rub the shucked corn with olive oil, sprinkle with salt and pepper, and roast in a preheated oven at 400°F until the kernels start to brown.
• Make it cheesy: If you want a cheesy twist, add 1/2 cup grated cheese, such as Parmesan, sharp cheddar, or hard goat cheese, along with the corn in Step 3. The cheese will melt and add richness to the chowder.

Experiment with these tips and variations to customize your Corn Chowder and enjoy the delightful flavors of fresh summer corn in a comforting bowl of soup.