CORN CHOWDER

Corn Chowder image

Provided by Elaine Louie

Categories dinner, lunch, soups and stews

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 onions, diced
4 tablespoons unsalted butter or olive oil
6 ears of corn
1/2 cup heavy cream
2 teaspoons salt
freshly ground black pepper
4 sprigs micro greens, like pea shoots, for garnish.

Steps:

Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water.
Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes.
While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside.
When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes.
Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls, and garnish with micro greens.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 24 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 14 grams, Sodium 686 milligrams, Sugar 11 grams, TransFat 0 grams

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