- Corn Chowder with Bell Peppers - Trish Coleman
Corn on the cob is a summer favourite at picnics and barbeques. However, corn is very versatile and can be used in salads, casseroles, breads and soup. Corn chowder is a popular soup that is rich enough to be a meal on its own.
Preparing a Base
The best way to thicken the chowder and infuse it with flavour is to create a creamed corn base. Simmering corn with potato and onion until tender and then pureeing the mixture until smooth is an easy way to give the soup body. Adding a bit of cream gives the chowder richness, however, evaporated milk could also be used as a lower-fat alternative. Sautéing some of the vegetables separately before adding to the chowder gives the finished soup a wonderful texture, full of sweet bursts of corn and peppers in each spoonful.
Dress it Up
While the chowder is delicious on its own, it can also be enhanced with the addition of protein. Roasted or grilled chicken can be stirred into the chowder. Shellfish also pairs well with corn: sautéed shrimp, scallops or steamed crab can be placed on top of each serving. Crumbled bacon or diced ham will add smokiness and give the soup added flavour and sliced cooked sausage can turn the chowder into a very hearty meal.
Corn Chowder with Bell Peppers
Makes about 6 cups
- 6 large ears corn
- 3 medium russet potatoes (weighing about 5 to 6 oz. each), peeled and cut into a half inch dice
- 1 small red onion, chopped
- 1 cup chicken or vegetable stock
- ½ teaspoon sugar
- ½ cup whipping cream or evaporated milk
- 1 Tablespoon neutral oil, such as safflower or canola
- 2 Tablespoons butter
- ½ jalapeno pepper, seeded and finely diced
- 1 small or ½ large red bell pepper, cut into a dice the size of corn kernels
- 1 small or ½ large green bell pepper, cut into a dice the size of corn kernels
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme, plus extra for garnish
- 2 cups milk – whole or 2%
- Salt and pepper, to taste
- To make the creamed corn base: Husk corn and remove any stray corn silk strands from the ears. In a large bowl, remove the kernels from three of the ears. To do so, hold a cob upright in the bowl with the pointy end facing up. Using a sharp knife, carefully slice the kernels off in a downward motion, working around the cob until all kernels are removed. Repeat with the remaining two cobs and set corn aside.
- In a medium saucepan, add corn kernels, half of the diced potato, half of chopped onion, stock, sugar and a pinch of salt. Bring to a boil on high heat then reduce to medium. Simmer mixture until the potatoes are very tender, about 10 to 12 minutes.
- Remove the corn mixture from the heat, let cool slightly and carefully puree until smooth with a hand blender or regular blender. Add cream and mix until thoroughly combined. Set the creamed corn mixture aside.
- Prepare the remaining vegetables. Cut the kernels from the remaining ears of corn as detailed in Step 1.
- In a stockpot or enameled cast iron Dutch oven, heat the oil and butter on medium-high. Add corn, jalapeno pepper, bell peppers, remaining potato chunks, garlic and thyme. Sauté vegetables until beginning to soften, about 7 to 8 minutes.
- Add creamed corn mixture and milk to the vegetables and stir until combined. Gently simmer uncovered (do not boil) for about 20 minutes, until all vegetables are tender.
- Season with salt and pepper to taste and sprinkle with additional fresh thyme if desired.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
