“Gardens, scholars say, are the first sign of commitment to a community. When people plant corn they are saying, let’s stay here. And by their connection to the land, they are connected to one another.”~ Anne Raver
Herbed Corn Chowder
Chowder has sounds and smells for me; and they have nothing to do with food. I smell salty ocean water; and I hear crashing waves and screeching sea gulls.
Living in New England for many years, I came to love many kinds of “chowda.” I consumed red “Manhattan” clam chowder, white clam chowder, shellfish chowders and fish chowders. I loved them all.
However, corn chowder became a real favorite. To me, there is nothing more delicious than fresh picked corn on the cob. The sweet milky goodness is a gift of nature. I have been making this chowder for over 20 years; and with fresh corn season at its peak there is no better time to share this recipe.
Gather the ingredients.
Dice one small red pepper and one small yellow pepper. Then dice 3 small red and 3 small white potatoes. Remove the corn kernels from 5 ears of corn. Scrape the cobs with your knife to remove the milk from them.
In a 5 quart Dutch oven, melt the butter over medium heat. Add the onions and sauté until they are transparent. Add the flour and cook for 2 minutes.
Whisk in the chicken stock and wine, and continue whisking until the soup is slightly thickened.
Add the vegetables and simmer for 20 minutes until tender. Add the heavy cream and the cheese and stir until the cheese is melted. Stir is the chopped herbs and season with salt and pepper to taste.
Savor a delicious bowl of this chowder!
Corn Chowder with Herbs and Cheddar Cheese
By Published: August 11, 2013
- Yield: 6-8 Servings
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
Recipe adapted from Cooking with Herbs by Emelie Tolley and Chris Mead
Ingredients
- 5 tablespoons butter
- 1 1/2 cup diced onion
- 1/3 cup white flour
- 3 cups low sodium chicken stock
- 1/2 cup dry white wine
- 2 cups heavy cream
- 1 teaspoon minced fresh sage 1/4 tsp. dried
- 1 tablespoon minced fresh tarragon 1 tsp. dried
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 whole chopped yellow pepper
- 1 whole chopped red pepper
- 6 small diced red and white potatoes
- 2 1/2 cups fresh corn kernels 4-5 ears
- 6 ounces grated cheddar cheese
Instructions
- Gather the ingredients.
Dice one small red pepper and one small yellow pepper. Then dice 3 small red and 3 small white potatoes. Remove the corn kernels from 5 ears of corn. Scrape the cobs with your knife to remove the milk from them.
- In a 5 quart Dutch oven, melt the butter over medium heat. Add the onions and sauté until they are transparent. Add the flour and cook for 2 minutes.
- Whisk in the chicken stock and wine, and continue whisking until the soup is slightly thickened.
- Add the vegetables and simmer for 20 minutes until tender. Add the heavy cream and the cheese and stir until the cheese is melted. Stir is the chopped herbs and season with salt and pepper to taste.
- Savor a delicious bowl of this chowder!
