Obsessed with corn. That’s what I am. Jason calls me his little Mexican cause I can’t get enough. Put it this way, I would eat corn ice cream if it existed.
Corn is one of the best parts about the summer for me. And in August when you can get 8 ears for $2, I have to make an effort not to make it a part of every meal. Sadly, corn season is on its way out now. But, before it goes, I have a great corn and potato chowder recipe for you.
It’s savory and sweet and not too heavy.
1. First I boiled a couple potatoes until soft and sautéed them together (in olive oil and a little butter) with red onion, shallots, garlic and salt and pepper until brown and super flavorful.
2. Then I added in the corn (pre boiled and removed from husk) and some thyme to the pan and continued to cook covered (adding some of the starchy water from the pot the potatoes were boiled in when necessary) until the mixture was fully cooked through and thick.
3. By pureeing potatoes and milk with the corn I was able to get a really creamy, thick texture without having to use any actual cream.
4. I pureed half the mixture really well and then added in the other half and pulsed just a few times to give it that creamy/chunky consistency. Should have saved some corn to sprinkle on top, but I was out!
Good to the last drop…
RecipeCook/prep time: 40 minutes. This recipe feeds 6. It makes a lot of soup! So cut the recipe to fit your needs.
- 8 ears of corn
- 4 small Yukon gold potatoes
- 1 Tablespoon sugar (if corn not sweet)
- 1 Tablespoon chopped fresh thyme
- 1 tablespoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 shallots
- Olive oil
- Half a large red onion
- 1 clove garlic
- 1 cup milk
- 3 tablespoons butter
- Blanch corn in boiling water until partially cooked. Let cool and remove corn from husk by running a knife down husk length wise.
- Peel and boil potatoes until soft. Remove from water but save starchy water aside. On med high heat, sauté potatoes together in olive oil with red onion, shallots, garlic and salt and pepper until brown and super flavorful. Keep partially covered.
- Lower heat to medium low. Then add butter, a little more olive oil, thyme and the corn (pre boiled and removed from husk) to the pan and continue to cook covered (adding some of the starchy water when mixture becomes dry).
- Remove from heat when mixture is fully cooked through and thick from potatoes beginning to fall apart. This will take about 10-15 minutes after adding in the corn.
- Puree half the mixture with room warm milk and continue adding small amounts of starchy water until soup is silky smooth. Once nice and creamy, add the other half of the mixture and pulse to get that creamy+chunky consistency.
- Garnish with some extra corn on top or a thyme sprig.