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Category: Soup
Prep Time: Cook Time: Total Time:
Serves/Makes: 3 quarts
Difficulty: 3
Prep/Cook Time: 2 hours
Ingredients:
6 large ears fresh corn (shucked and cleaned) about 3 cups
1/3 cup milk
3 T white sugar
6 slices bacon, chopped fine
1 T bacon drippings
2 T olive oil
1 large onion (small dice)
3 large cloves garlic (grated on microplane)
1 T packed, chopped fresh thyme
1 can (14 ounce) artichoke hearts (small dice)
1 cup chopped roasted red peppers (small dice)
2 large russet potatoes (peeled and medium dice)
6 cups chicken stock
2 cups heavy cream
4 T butter
4 T flour
1 T plus 2 t kosher salt
3/4 t freshly ground black pepper
1 T chopped fresh cilantro
chopped chives for garnish
Preparation:
Bring a large pot of water to a rolling boil. Add milk, sugar and 1 T kosher salt. Put corn in and boil covered for 15 minutes. When done, let cool until able to handle and cut the corn off the cob. Take the back edge of your knife and carefully run it down each side of the corn cob to release all the milk.
While corn is boiling, add diced potatoes to a medium pan of water and cook for 15 minutes. Drain when done.
In a 3.5 quart stock pot or dutch oven, over medium heat add chopped bacon and cook for 6 minutes. Add olive oil and onions. Saute over medium heat for 5 minutes. Add grated garlic and thyme. Stir in additional bacon drippings.
While onions are cooking take one cup of the corn and process in food processor for about 1 minute.
Add all corn, artichoke hearts, red pepper, potatoes, chicken stock and 2 t kosher salt and black pepper. Stir to combine, cover and bring to a boil. Reduce to simmer and cook for 1 hour stirring occasionally. Taste for salt content and adjust if necessary.
Before time is up, whisk butter and flour in a small sauce pan until smooth. Slowly add heavy cream (don't substitute milk) and cook for about 5 minutes whisking constantly. Add to soup when hour is up and simmer uncovered for an additional 15 minutes. Stir in chopped cilantro. Serve and garnish with chives. Store covered in the refrigerator for 3-4 days.
Cooks Notes - I have loved the corn chowder at the 8th Street Bar and Grille in Holland, Michigan for 20 years. I think I have finally made one to rival it. I didn't want the same old carrot, celery, stock, blah, blah, blah. Cooking your corn with the milk and sugar will change the way you cook corn for any occasion.
With the addition of the roasted red pepper which gives it a sweetness as well as a cool color, and the artichoke hearts as your vegetable, this soup has a whole new look and taste. Don't try to skimp on the cooking time. Everything needs time to get to know each other and marry. As good as it is when you make it, the next day it is even thicker and more flavorful.
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Sweet Corn and Potato Chowder with Artichoke Hearts
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Category: Soup
Prep Time: Cook Time: Total Time:
Serves/Makes: 3 quarts
Difficulty: 3
Prep/Cook Time: 2 hours
Ingredients:
6 large ears fresh corn (shucked and cleaned) about 3 cups
1/3 cup milk
3 T white sugar
6 slices bacon, chopped fine
1 T bacon drippings
2 T olive oil
1 large onion (small dice)
3 large cloves garlic (grated on microplane)
1 T packed, chopped fresh thyme
1 can (14 ounce) artichoke hearts (small dice)
1 cup chopped roasted red peppers (small dice)
2 large russet potatoes (peeled and medium dice)
6 cups chicken stock
2 cups heavy cream
4 T butter
4 T flour
1 T plus 2 t kosher salt
3/4 t freshly ground black pepper
1 T chopped fresh cilantro
chopped chives for garnish
Preparation:
Bring a large pot of water to a rolling boil. Add milk, sugar and 1 T kosher salt. Put corn in and boil covered for 15 minutes. When done, let cool until able to handle and cut the corn off the cob. Take the back edge of your knife and carefully run it down each side of the corn cob to release all the milk.
While corn is boiling, add diced potatoes to a medium pan of water and cook for 15 minutes. Drain when done.
In a 3.5 quart stock pot or dutch oven, over medium heat add chopped bacon and cook for 6 minutes. Add olive oil and onions. Saute over medium heat for 5 minutes. Add grated garlic and thyme. Stir in additional bacon drippings.
While onions are cooking take one cup of the corn and process in food processor for about 1 minute.
Add all corn, artichoke hearts, red pepper, potatoes, chicken stock and 2 t kosher salt and black pepper. Stir to combine, cover and bring to a boil. Reduce to simmer and cook for 1 hour stirring occasionally. Taste for salt content and adjust if necessary.
Before time is up, whisk butter and flour in a small sauce pan until smooth. Slowly add heavy cream (don't substitute milk) and cook for about 5 minutes whisking constantly. Add to soup when hour is up and simmer uncovered for an additional 15 minutes. Stir in chopped cilantro. Serve and garnish with chives. Store covered in the refrigerator for 3-4 days.
Cooks Notes - I have loved the corn chowder at the 8th Street Bar and Grille in Holland, Michigan for 20 years. I think I have finally made one to rival it. I didn't want the same old carrot, celery, stock, blah, blah, blah. Cooking your corn with the milk and sugar will change the way you cook corn for any occasion.
With the addition of the roasted red pepper which gives it a sweetness as well as a cool color, and the artichoke hearts as your vegetable, this soup has a whole new look and taste. Don't try to skimp on the cooking time. Everything needs time to get to know each other and marry. As good as it is when you make it, the next day it is even thicker and more flavorful.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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