See Also: Cooking Club · Main Dishes · Soups · Vegetable Dishes
Corn Chowder (Great with oysters or clams added)
From Dorothy McNett's recipes at www.dorothymcnett.com. Nice to make this with fresh corn when in season, but if not use some good quality frozen corn kernels! Add diced ham or even oysters or clams, as desired.
5-6 ears of fresh corn, or 2 - 3 cups frozen corn kernels
4-5 cloves garlic, slivered
1/3 cup chopped onion
1/3 cup water
1/2 teaspoon sea salt
3 1/2 cups milk, or hemp or almond milk if desired
2 tablespoons butter or olive oil
1/4 to 1/2 teaspoon freshly ground pepper
1/4 cup unbleached all purpose flour
1/2 cup milk
1 egg, whisked well
snipped fresh chives or green onions
paprika for garnish
With knife make cuts through the center of the kernels and then cut corn off cobs into a saucepan, scraping cobs to get the flavorful juices. Add garlic, onion, water, and salt. Bring to a boil, reduce and simmer, covered, 6-7 minutes. Blend in the 3 1/2 cups of milk, butter, pepper, and more salt if needed. In a little bowl, whisk together the flour and 1/2 cup milk. Blend into the corn chowder and cook and stir until thick and bubbly, several minutes. Gradually stir a small amount of the hot mixture into the egg, whisking well. (tempering) Slowly and carefully stir the warmed egg to the chowder and stir over low heat about 2 minutes. (If using some oysters or clams, clean them thoroughly and then add to the hot chowder and cook gently until done, usually just a few minutes.) Taste and correct seasonings, spoon into chowder bowls and garnish with chives and paprika.
Recipe created 1999-06-08.
