Summer corn is just coming in to the markets, but already it’s sweet and delicious.
Take advantage of it with a filling corn chowder, perfect for summer (or with frozen corn, anytime of the year) and inspired by a favorite recipe from my friend Angelique Ketzback.
Serve it with some easy quesadillas (i.e. Mexican grilled cheese) and a simple salad of Romaine lettuce tossed with avocado cubes, orange sections and red onions. Sangria, anyone?
- 1 stick (4 oz.) unsalted butter
- 1 small yellow onion, diced
- 1 small/medium carrot, diced
- 1 celery stalk, diced
- 1 small red pepper, diced
- 1 jalapeno, seeded and minced
- 2 clove garlic, minced
- 1 t. ground cumin
- 1/2 c. all purpose flour
- 3 c. corn kernels, fresh or frozen
- 4 c. chicken stock
- 2 c. half and half
- Kosher salt and fresh ground black pepper
- Garnish: chopped fresh cilantro and crushed tortilla chips
Melt the stick of butter in a large saucepan (I use a stockpot) over medium heat. Add the onion, carrot, celery, red pepper, jalapeno and garlic and saute for 2 minutes. Add the flour and stir to make a roux. Cook until roux is slightly browned; stir in cumin and set aside to cool to room temperature.
In another saucepan, combine the corn and chicken stock and bring to a boil. Simmer for 10 minutes.
Pour the boiling stock with the corn, a little at a time, into the stockpot with the roux, whisking briskly so it doesn’t lump. Return the stockpot to the heat and bring to a boil. The mixture should become a little thicker.
In a small saucepan (or microwave), gently heat the half and half and stir into the chowder mixture. Thin with a little extra stock if necessary. Season to taste; serve sprinkled with cilantro and crushed tortilla chips. Serves 8.
1 jalapeno pepper
1 small red pepper
1 small onion
Fresh corn (or frozen) to yield 3 cups
1 qt. chicken stock