Fresh Corn Chowder in less than 1 hour!
I think that fresh corn chowder (vegetarian) is probably one of everyone’s favorite foods! In my home corn is everyone’s favorite and with this said, finding new ways to make it is always great. I love that living in the great State of California we have beautiful produce all year and part of this year-round crop is Corn! There is so many varieties and each one has a slightly different flavor, ranging from super sweet to slightly dryer textures or giant kernels that roast beautifully and have a nutty flavor.
This recipe is super simple, requires few ingredients and is great for these cooler fall days.
- 2 Ears White Corn, fresh & shucked
- 2 Ears Yellow Corn, fresh & shucked
- 1 small Maui Onion, minced
- 4 tbsp. Butter, unsalted
- 1 tsp. Grape Seed Oil
- 1 c. Heavy Cream
- 1 tsp. Kosher Salt
- 1/4 tsp. Cayenne Pepper
Shuck Corn. With a serrated knife, remove kernels by holding the Corn firmly with one hand and holding the knife in the other and moving the blade down the shaft cutting the kernels away. This is done best in a large bowl so you can catch the kernels and juice.
One you have removed the kernels from all four Ears of Corn, set aside and place butter and oil in a heavy medium to large size pot and set heat on medium/high.
Once the butter melts, add the onions and cook for 4 minutes frequently stirring; add all the corn, including any liquid you may have collected and seasoning. Toss with butter and onion mixture and cook for 10-12 minutes until it starts to brown a little.
Turn off heat. With an immersion blender, purée Corn. Add heavy cream and return to heat on medium, frequently stirring so it does not scorch.
If the soup is not as thick as you would like it to be, take 1 tbsp. Butter and melt in microwaveable bowl, add 1 tsp. Flour and mix into bowl and quickly add to soup and bring to boil.
Once the soup has boiled/simmered for 30 minutes it’s time to eat! Serve with hot sauce and Parmesan Crisps!