Ingredients:
kernels from 4 ears of corn
3 stalks celery, diced
3 large potatoes, peeled and diced
3 carrots, diced
2 leeks, sliced thin
2 cups milk
2 cups chicken stock
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon mustard powder
1/2 teaspoon sage leaf
salt
pepper
kernels from 4 ears of corn
3 stalks celery, diced
3 large potatoes, peeled and diced
3 carrots, diced
2 leeks, sliced thin
2 cups milk
2 cups chicken stock
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon mustard powder
1/2 teaspoon sage leaf
salt
pepper
Directions:
In a large pot, heat butter and oil. Add carrots, corn and leeks. Cook covered, stirring occasionally, until they begin to soften, about 5 minutes. Remove cover and add remaining ingredients. Bring to a boil then lower heat and cook until potatoes are easily pierced with a fork, about 30 minutes. Serve hot.
My thoughts:
This is another recipe that really highlights fresh ingredients. The subtle flavors of celery, carrot and corn really shine. I used milk in this recipe instead of the heavy cream usually present in chowder, this gives it a lighter mouth feel that I really think works well and doesn’t overpower the veggies.
Thanks for the recipe. I think I could easily veganize this. My husband loves corn chowder.
Also wanted to say that the kiwi sorbet was a big hit with my parents 🙂
hi. thanks for these great recipes. i just started reading this blog and have a quick question. when you list corn in your recipes, is the idea to boil it before removing the kernals or am i to remove the kernals uncooked? i want to make this chowder and also those fritters, but i don’t want to make it too mushy. thanks for your help.
-michael
The corn is uncooked in both recipes.
okay. thanks a lot. i will let you know how it goes. i’m thinking about making the fritters with some pasta and swisschard (greens and stems cooked seperately/diffrently). anyway, thanks.
okay so i finally made this last night. it came really amazing. i highly recomend this recipe. i used farm fresh corn, potatoes, celery, and carrots, and they are all independently available on your palate, but the chowder was still thick and creamy. i used soy milk and (i must confess) about a tsp. of unbleached flour. anyway. thanks for the recipe. i’ve been a fan of making chili for years now, but i think the chowder will revolutionize this for me. the dish is similar but so, so different.