- 2 Tbs. butter
- 2 Tbs. olive oil
- 1 onion, diced
- 2 medium carrots, peeled and diced
- 1 large celery stalk, diced
- 2 garlic cloves, minced
- 6 sprigs fresh thyme, leaves only
- 1/4 c. all-purpose flour
- 1/2 c. white wine
- 6 cups vegetable stock
- 2 cups heavy cream
- 3 red potatoes, diced
- 6 ears corn, shucked, rinsed and grilled
- Salt and pepper to taste
Corn chowder is a staple late summer dish – fresh corn right off the cob in a creamy, flavorful broth, often enhanced by bacon and onion. Delish, right? Well, me being me, I made a few tweaks and adjustments to my favorite corn chowder recipe – this one is from Tyler Florence (Oh, now now – I hear that collective sigh. I know many think Ty-Ty is a blathering, bloated, over-styled donut hole who doesn’t know his tuckus from a deep fryer, but I think he’s a great cook. Please behave.)
My first tweak was to grill the corn before cutting it off the cob. Grilling corn is a simple task – one so simple you can even do it while multitasking, like folding laundry, icing a cake or chugging a beer bong – as long as you keep an eye on it and rotate it regularly. I also added carrots and celery for more color and white wine for added depth. Ty-Ty calls for peeled russet potatoes in his recipe; I switched this to red potatoes with the skins on.
The two cups (!!!) of heavy cream gave the consistency a luxurious feel, the grilled corn added a subtle smoky flavor and the essence of the wine lingered with just the right intensity. Play around with the recipe, have fun, and savor the summer while you can. For the full story, head on over to the Fayetteville Flyer. Enjoy!
Light a grill and grill the corn until the kernels begin to crackle and turn brown, rotating the cobs regularly. Remove from the grill and set aside.
Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook until the vegetables are soft, about 8 to 10 minutes. Add the garlic and thyme and cook for a minute longer. Add the flour and stir to coat everything well, cooking for about a minute, until the flour begins to brown. Add the wine and simmer a minute longer. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil, and boil for about 7 minutes, until the potatoes begin to break down.
Cut the grilled corn kernels off the cob and add to the soup. Season with salt and pepper and simmer about 10 to 12 minutes longer. With an immersion blender, or working in batches with a food processor, blend about half of the soup until smoother but still chunky, or until the desired consistency is reached. Ladle the soup into bowls and serve with your choice of toppings.