CHEF JOHN'S JUST CORN SOUP
This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If you're using perfect, peak season ears, a little butter, salt and pepper is really all you need.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
- Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
- Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 22 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 604.8 mg, Sugar 3.7 g
CHEF JACK'S CORN CHOWDER
Make and share this Chef Jack's Corn Chowder recipe from Food.com.
Provided by Marsha Hamner
Categories Chowders
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
- Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
- In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
- Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (This added butter could be optional).
Nutrition Facts : Calories 532.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 114.8, Sodium 495.1, Carbohydrate 32.5, Fiber 2.9, Sugar 5.5, Protein 9.6
CORN CHOWDER WITH CHILIES AND MONTEREY JACK
This chowder is best made with fresh corn on the cob, but if fresh corn is out of season and you are desperate for corn chowder, you may substitute frozen corn that has been thawed. To aleviate the problem altogether, make an extra batch or two at the height of corn season, and freeze to enjoy in the dead of winter when fresh corn is but a distant memory.
Provided by Stinkerbell
Categories Chowders
Time 1h5m
Yield 2 Quarts
Number Of Ingredients 15
Steps:
- Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as you can.
- Reserve 3/4 cup of the corn kernels and puree the rest with the heavy cream in a food processor or blender.
- Reserve until needed.
- Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes.
- Add the onion, pepper, celery and garlic.
- Cover and reduce heat to low.
- cook, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes.
- Add the broth, potato and tomatoes, including their juices.
- Bring the soup to a simmer and cook, covered, until the potatoes are tender, about 15 minutes.
- Skim any fat from the surface of the soup and discard.
- Add the pureed corn and cream, the reserved corn kernels, the chiles and the cheese.
- Warm the soup and season with salt, pepper and tabasco to taste.
Nutrition Facts : Calories 1678.3, Fat 75.1, SaturatedFat 41.5, Cholesterol 218.8, Sodium 6250.6, Carbohydrate 216.5, Fiber 29.1, Sugar 19.2, Protein 61.5
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