Corn Chowder

This recipe is from The Best of America's Test Kitchen. This is one of the few recipes I will pay for- they're always fool proof and always delicious- they undergo extensive testing. I love the science behind the recipes (also why I love Alton Brown).



I didn't have any fresh corn- I used a bag of frozen super-sweet corn from Trader Joe's and it was good, but fresh corn is probably better and it's be creamier. I used 1/2 cup of heavy cream, but it didn't sacrifice much flavor. I missed the crisp of the bacon so I'd probably save the bacon to top the soup off with instead of mixing it into the soup. This was also the first or second time I've used a blender to create a creamy texture and I think I prefer this to adding in extra cream.


I've typed up the recipe below:

Corn Chowder
serves 6 to 8
Note: Be sure to reserve the cobs for the chowder. They add an extra layer of corn flavor.

6 ears of corn (see note)
2 (15 ounce) cans whole kernel corn, drianed
5 cups low-sodium chicken broth
3 slices bacon, chopped fine
1 onion, chopped medium (1 cup)
Salt and pepper
1 pound red potatoes (about 3), scrubbed and cut into 1/2-inch cubes
1 cup heavy cream
4 scallions, sliced thin


1. Cut the kernels from the eras of corn (see photo at right. whooops... just use your imagination); reserve the kernels and cobs separately. Puree the canned corn and 2 cups of the broth in a blender until smooth.
2. Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the onion, corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bacon fat until the vegetables soften and turn gold brown, 8 to 10 minutes.
3. Add the potatoes, corn puree, remaining 3 cups broth, and reserved corncobs to the Dutch oven and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes. Discard the cobs and stir in the cream, scallions, and reserved bacon. Season with salt and pepper to taste and serve. (The soup can be refrigerated in an airtight container for up to 3 days).

(the photo reference is about how to cut the corn off a cob. The caption says "Cut the cob in half crosswise, then stand it on its flat, cut end. Using a chef's knife, cut the kernels off the ear, one side at time."