I have been loving all the sweet fresh corn that is available and decided to make a yummy corn chowder. It’s been very unusually cold and rainy here in Portland so this is the perfect thing to make to warm you up. The only thing I hate about this recipe is cutting the kernels off the cob, it’s messy and kind of a pain, but well worth the effort. I just used a very large bowl and tried to keep the mess contained as much as possible. I was on a total corn kick when I made this and made a sweet cornbread to go along side of the chowder.
1 Stick Butter
1 Large Onion, diced
2 Small Carrots, peeled and diced
2 Stalks Celery, diced
2 Russet Potatoes, Peeled and diced
¼ Cup Flour
6 Cups Chicken Stock
10 Ears Corn, husked and kernels removed
2 Cups Heavy Cream
Salt and Pepper
In a large stock pot melt butter over medium high heat, add the onions, carrots, celery, and potatoes and cook until softened. Next add the flour and cook until fragrant, but do not brown, about one minute. Pour in the chicken stock and turn down to a simmer and cook until potatoes are very soft, about 10 minutes. Using a stick blender puree the vegetables to create a smooth thick stock. Next add the corn and cook until tender, about 10 more minutes. Pour in the cream and season to taste with salt and pepper. Serve with a sprig of fresh thyme.