Damn Good Corn Chowder

Fresh and local sweet corn was late this year and driving home I remembered that I’d been so obsessed with local berries and juicy peaches I had forgotten about Ohio sweet corn.

We happened upon a country neighbor about 10 miles from home and while John waited in the car I popped out to buy some heirloom tomatoes, small yellow onions and half a dozen ears of “just picked” corn.

Back home, I husked the corn and took the shreds outside for our black lab to do his favorite thing—tear through it using his teeth and paws with the precision of a brain surgeon to find and enjoy those few morsels I had missed.

The bicolored corn was not as freshly picked as promised, but I was determined to enjoy it so I set out to make a large batch of damn good corn chowder.

I added red bell pepper and Hungarian sweet paprika for color and some cayenne pepper for a little punch.

I didn’t precook the corn (but you could) because I like it crunchy. I did partially cook the quartered baby Yukon Gold potatoes.

Opted for chicken broth (personal preference for flavor)…but you know you could sub in a quality vegetable broth and satisfy those vegetarians among us.

And although I don’t normally have heavy cream at home unless I’m rockin’ homemade pumpkin pie, adding it elevated that chowder from good to well, damn good!

Print Recipe

Damn Good Corn Chowder

Course: Appetizer, Main Course, Soup

Author: Bev Shaffer

Ingredients

• 4 cups quartered baby Yukon Gold potatoes
• 3 Tablespoons vegetable oil
• ½ cup (8 Tablespoonunsalted butter
• 2 cups minced yellow onion
• 2 cups minced celery
• 1 ½ cups minced red bell pepper
• 3 garlic cloves peeled and sliced
• 2 teaspoons dried thyme crumbled
• ½ cup unbleached all purpose flour
• Sea salt to taste
• Black pepper to taste
• 32 oz. chicken broth
• 3 to 4 cups sweet corn [frozen corn unthawed, can be used as well]
• 1 cup heavy cream
• 2 Tablespoons sweet Hungarian paprika
• Dash of cayenne pepper

Instructions

• Cook the potato pieces in boiling water for 5 minutes. Drain and rinse; set aside.
• Heat the oil and butter in a large French (Dutcoven over medium heat. Add onion, celery and bell pepper. Cook, stirring occasionally, for 5 minutes. Add the garlic and thyme and cook, stirring, until onion and celery are softened, an additional 5 minutes.
• Add the flour, salt and pepper and stir until the flour is completely incorporated. Add the broth and bring mixture to a boil.
• Once broth is boiling, add the corn, cream, potatoes, paprika and cayenne pepper. Allow mixture to simmer, stirring occasionally, for 15 minutes or until potatoes are tender but still firm.
• Remove from heat and allow to sit for 15 minutes; taste and adjust seasonings if needed. Serves 4 to 6.
• Enjoy with cornbread or a fresh baguette.