Corn Chowder
This recipe for corn chowder is a New England classic. Although originally of British or possibly French origin where it was made exclusively with fish, chowder became most popular in the 19th and 20th centuries in New England and in the Canadian Northeast. Originally made with fish, a version with corn became popular with colonists, as well as Native Americans, utilizing the readily available corn, which was a rarity in England in the 18th century when corn chowder came into existence.
Ingredients
- 2 tbsp unsalted butter
- olive oil Extra-virgin
- 1 yellow onion diced
- 2 cloves garlic minced
- 6 thyme spring fresh , leaves only
- 1/4 cup all-purpose flour
- 6 cups vegetable stock canned
- 2 cups heavy cream (36-38%)
- 2 potatoes idaho , peeled and diced
- 6 ears corn
- black pepper freshly ground
- salt
- 1/4 parsley chopped fresh leaves
Instructions
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
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