SSFC Week : Considering Corn Chowder

Now you may think that August is not soup weather. And generally you would be right. But when the Family Foodie moves into August, we moving into the time for our almost annual trip to the beach. And the beach means Ocracoke Clam Chowder.

This week, as I was considering the bountiful produce in my kitchen, I had a brainstorm — let’s make a chowder with the corn and the potatoes and the tomatoes. It won’t be Ocracoke Clam Chowder, but it will surely get our taste buds ready for the real thing.

So, for our SSFC meal this week, Corn Chowder was made. Following the ever useful Mark Bittman*, here’s what we did.

1. Remove the kernels from 6 ears of fresh corn. Keep ’em in a bowl until Step 3.

2. Place the corn cobs and 2 cups of water in a pot. Sprinkle with salt and pepper. Bring to a boil, then lower the heat so the water bubbles gently, cover and cook, for a half hour or so. Leave the cobs in the water until you’re ready to make the soup. Then remove then and save the broth.

This step is totally worth having made the recipe. I would not have thought to do this, but what a great way to make some wonderful flavorful broth to add to the soup. And for the clam chowder, adding this delicately flavored broth will nicely cut the sometimes strong flavor of the clam broth…

3. Then you make the roux. Well, he doesn’t call it a roux, but that’s what it seems like to me. Put 4 tablespoons of butter or oil in a soup pot. When the butter is melted, add 1/2 cup chopped scallions (we actually used little leeks) and 1/2 teaspoon of sugar. When the scallion is soft, turn the heat down a bit and stir in 1/4 cup of flour. Cook, whisking constantly, until the mixture turns golden.

You’ll have a nice roux at this point.

4. Now, add 1 quart of milk or half-n-half (we used half-n-half) and the reserved corn cob broth to the pot, and raise the heat to medium-high.  Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes.

It’s starting to smell quite delicious.

5. Stir in 1 peeled large potato, cut into small dices, and the reserved corn kernels into the soup. Bring to a boil, cover, and lower the heat. Stir occasionally until the potatoes are cooked.

6. Add diced fresh tomatoes to the broth when the potatoes are beginning to soften.

7. Taste and season.

Because I was thinking about clam chowder, I added some Phillip’s seafood seasoning for some additional flavor.

Accompanied by a cucumber-pepper salad with a soy sauce-rice vinegar vinegrette, all was good!

*Bittman’s recipe can be found in his book, How to Cook Everything Vegetarian

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2 Comments to “SSFC Week : Considering Corn Chowder”

  1. What a beautiful soup! I love corn cob broths–you’re right, so so flavorful. You’ve got me craving a bowl right now 🙂

  2. LOVE the idea of using the corn cobs for extra flavor, etc. And love the flavor the leeks must have added too. Looks like a great meal!

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