Corn Chowder...

One thing I love about eating something with corn in the middle of winter is that corn reminds me of summer! I love fresh corn on the cob. I look forward to the time when the freshly picked ears of corn appear at the fruit and vegetables stands late in the summer...which I admit feels a long time from now. Yet, getting that little taste of corn gives me hope that summer will come it always has.

So, when I saw that one of the soups featured in Life:Beautiful's winter issue was corn chowder, I got a little excited. This recipe was different than others I have tried because you start out actually making a corn broth as the base for the chowder. Though it's an extra step, it really doesn't take much time. Soon you start adding all the other ingredients like yukon potatoes, green onions, peppers, and more corn, and all that delicious corn flavor comes together!

Corn Chowder from Life:Beautiful 

1 recipe Corn Broth (below)

2 Tablespoons olive oil

8 cups frozen whole kernel corn

1 cup plus 2 tablespoons sliced green onions, divided

2 jalapeno peppers, seeded and finely chopped *

2 cups chopped, peeled Yukon gold potatoes

1 sprig fresh thyme

Kosher salt and white pepper, to taste

Hot sauce, to taste

3 slices bacon, crisp-cooked, drained and chopped

Prepare Corn Broth; set aside. In a large pot, heat oil over medium heat. Add corn, 1 cup green onions and jalapeno peppers. Cook for 5 minutes or until green onions and peppers are softened, stirring occasionally. Add Corn Broth, potatoes and thyme. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until potatoes are tender. Cool slightly. Remove thyme sprig.

Transfer two cups cooked mixture to a blender or food processor. Cover and blend until smooth. Return mixture to pot. Simmer for 5 minutes. Season to taste with salt, white pepper, and hot sauce. Serve chowder topped with bacon and remaining chopped green onions.

*I used canned jalapenos, to taste, and it worked just fine!

Corn Broth:

7 cups water

1 (14.75 oz) can cream style corn

1 medium onion, peeled and halved

1 cup chopped celery

1/4 cup whole peppercorns

3 cloves garlic, crushed

1 bay leaf

1 teaspoon kosher salt

In a large pot, combine water and cream style corn. Add onion, celery, peppercorns, garlic, bay leaf and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Cool and strain before using; discard solids. 

This chowder is delicious and full of flavor! If you don't like much spice, just leave out the jalapenos and hot sauce and let your guests add their own. If you love corn, you must give this chowder a try!

Can you believe this last full week of January is almost over? Crazy how fast this month flew by! Happy Friday! Warmly, Gracia