Well it’s been one hot summer so far here in the northeast…and from what I see on the news it isn’t much better throughout most parts of the U.S. The last thing you are probably thinking about during these hot summer days is hot food like soup. Despite the heat, the other day I decided to make a big pot of summer corn chowder. It is one of my favorite ways to use fresh corn on the cob. I got this recipe from a cooking class Hubby took me to for my birthday last year.
We made it in the class and even though I HATE SOUP (chowder is soup in my book) I told myself that I was going to try all the stuff we made, as this is an important part of cooking. I tasted it and loved it! I make a huge batch and then freeze it in smaller portions. It freezes really well and I love stumbling across it in the freezer after summer is over and you can’t get corn on the cob anymore. Tasting that sweet fresh corn is the best!
So whether you make this now or freeze it for later you will not be disappointed. For a heartier meal, you can add some cooked chicken cut up into small pieces. Serve with fresh homemade French Bread (check out my Mini French Loaves recipe!) and a small salad for an amazing summer meal.
Summer Corn Chowder
4-6 ears of corn
3 sprigs fresh thyme
3 sprigs fresh tarragon
2 tbsp. butter
1 large onion, chopped
salt and freshly ground black pepper, to taste
3 carrots, peeled and chopped
2 ribs celery, chopped
4 medium red potatoes, diced
1 cup heavy cream
1/2 cup chopped fresh parsley leaves
1 boneless skinless chicken breast, cooked and cubed (optional)
- Shuck the corn and using a knife strip the kernels into a bowl. Put the cobs in a large stock pot with 4 cups of water and herb sprigs (tie the herbs together with string); bring to a boil, cover and simmer for 30 minutes.
- Meanwhile, put the butter in a saucepan and turn the heat to medium high. When the butter melts, add the onion, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion soft, about 5 minutes; add the carrots and celery and cook, stirring for another 5 minutes.
- After the corn cobs have cooked, strain the liquid into the onion mixture. Bring to a boil, add diced potatoes, then turn the heat down so the mixture simmers. When the potatoes and vegetables are tender, about 20 minutes, add the corn kernels and cream and heat through. Taste and adjust seasoning if necessary, garnish with parsley, and serve.* Can be made the day before or frozen.