Corn Chowder Cheddar recipe
Corn Chowder Cheddar recipe
Adapted from Marc Bittman‘s recipe from the cookbook, “How to Cook Everything the Basics”. It is a fabulous cookbook, my Father’s favorite and one that is great to always have on hand!
Ingredients:
6 ears fresh corn
Salt and freshly ground tellicherry peppercorns
4 tablespoons(1/2 stick) butter
Two scallions, white and green part separated, and chopped
1/2 a teaspoon sugar
1/4 cup all-purpose flour
1 cup grated cheddar cheese
3 cups whole milk or more as needed
Directions:
- Shuck the Corn remove the silk and cut off the stem and so the cob has a flat surface protect your fingers and remove the kernels of corn off the cob with a chefs knife and put them in a bowl.
2. Put the corn cobs and 4 cups of water in a large pot over medium-high heat.
3. Sprinkle with salt and pepper.
4. Bring to a boil., then lower the heat, so the water bubbles gently.
5. Cover and cook, checking to make sure the cobs are always covered with water, until the liquid is quite cloudy, about 30 minutes.
6. Discard the corn cobs and transfer 3 cups of the broth to a medium bowl. Save or toss the remaining broth.
7. Return the pot to medium-high heat and add the butter.
8. When it melts and foams, add the white parts of the scallion and the sugar and cook, stirring occasionally until soft, about one minute.
9. Lower the heat to medium and stir in the flour.
10. Cook, stirring constantly with a wooden spoon, until the mixture starts to turn golden, and the flower no longer smells raw, just a couple of minutes.
11. Then add the cheese and stir until it just starts to melt, less than a minute.
12. Add the reserved corn, cob broth and milk and raise the heat to medium-high.
13. Stir or whisk constantly until the flour is dissolved, and the soup starts to thicken, about two minutes.
14. Add the corn kernels and bring to a boil, then lower the heat so the soup bubbles gently.
15. Cook, stirring occasionally, until the corn is tender, and the soup has thickened, about 10 to 15 minutes.
Add a little more milk if you like a thinner, soup.
Taste and adjust the seasoning garnish with the scallion greens and serve.
Think about adding potatoes and bacon….
