Sunday, July 19, 2009

Corn Chowder Nirvana

I love corn chowder.  Corn chowder is one dish that has it's place in the dead of winter and the heat of summer.  In winter, it serves as the ultimate comfort food using frozen corn.  However, in summer the dish showcases fresh corn just off the cob.  I've been in search for the perfect corn chowder recipe for over a year now, one that's not too time consuming but tastes like I've slaved over the stove all day. 

Today, I decided to try the recipe found in the July/August edition of "Everyday Food."  Because I seem to improvise every recipe I make, I didn't do it exactly as follows.  The results though?  Best attempt at Corn Chowder yet!  Corn chowder nirvana!


I always decide to take pictures of food when the lighting is weird.  Ugh


Corn and Shrimp Chowder with Bacon
July 2009 Everyday Food


Makes 4 servings .

  • 6 ears corn, husks and silks removed
  • 4 slices bacon, cut into 1/2-inch strips (I used 3 slices)
  • 8 scallions, white and green parts separated and thinly sliced (I used 1/2 yellow onion)
  • 2 medium baking potatoes, peeled and cut into 1/2-inch pieces (I used 3 medium red potatoes)
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon seafood seasoning (I used 1 TBSP of Old Bay.  That might've been a tiny bit too much)
  • 1/2 teaspoon dried thyme leaves (I used some fresh thyme and rosemary)
  • 1 pound large peeled and deveined shrimp (I didn't have any shrimp.  I put in a cup of frozen cooked kidney beans which tasted great)
  • Coarse salt and ground pepper
  • Crackers, for serving (optional)


  1. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs. (After I finished removing the corn from the cob, I used my immersion blender on the corn for about 20 seconds, just enough to blend about a third of the corn.  Mark Bittman uses the corncobs to create a stock while you're boiling, and then discard before you serve.  I threw in a couple of cobs in as it gives the soup more of a corny flavor. )
  2. In a large saucepan, cook bacon over medium-high until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels.
  3. Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.
  4. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon, with crackers alongside if desired.


Anyway, this recipe doesn't take too long to prepare, tastes great and is hearty enough that you're not feeling hungry 20 minutes after the meal. 


Brenda said...

I think I may try this. Corn is something Abby is warming up to.

Anonymous said...

This sounds really good, but just not when it's 100 degrees out. I'll have to remember it for later this fall. Thanks for sharing!

Steve said...

Mmmmm, sounds great!