I am very nostalgic about corn chowder because it was one of
the first soups I learned how to make. I used to use my grandma’s recipe which
has whole milk, butter, bacon, and cans of creamed corn.
In my mind, I can see
myself fretting over that simple recipe, trying to figure out how long to sauté
the onions, when to add the milk and what to do with the bacon grease. Good
cooks have some natural instinct and that comes with practice. After 28 years
of practice in the kitchen, I no longer fret over how to sauté onions and I can
tell a great corn chowder recipe when I see one. Isa never fails!
Here’s what
you need: (I have included some minor modifications)
1 T olive
oil
1 medium
onion, diced
3 cloves
garlic, minced
¼ t red
pepper flakes
5 ears fresh
corn – equal to about 4 cups of kernels plus the cobs
3 carrots,
peeled and chopped
1 lb Yukon
Gold potatoes or red potatoes, diced
4 C
vegetable broth – divided
1 T corn
starch
1 can full
fat coconut milk
Fresh lime
juice
Salt and
pepper to taste
Garnishes
include:
Fresh basil
Thinly sliced
radishes
Shredded carrot
Extra corn
kernels
Here’s what
you do:
Sauté the
onions in the oil until they are translucent. Add the garlic and red pepper
flakes and simply warm the garlic – do not brown it. Add the carrots and corn
kernels and cook for a few minutes. Measure out 1 C of the broth and whisk in
the corn starch. Set aside.
Add the remaining
3 C of broth and potatoes to the soup pot. Cover and bring to a boil. Add the corn cobs.
Lower the heat to a simmer, cover and cook for about 15 minutes. I believe in
letting soup rest for a while to really allow the flavors to peak. So if you
have time, turn off the heat and let the whole thing sit for another 30
minutes. This will also allow the starch from the corn cobs to do its magic.
Remove the
cobs. Add the starchy veggie broth which you have been saving and raise the
heat until the soup is a bit thickened. Add the coconut milk. Season with salt
and lots of black pepper. Save the lime juice (fresh, of course!) until the
last minute.
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