The Best Corn Chowder
- 6 ears corn, husks and silks removed
- 1 1/2 quarts low sodium canned or homemade chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon whole fennel seed
- 1 teaspoon coriander seed
- 1 teaspoon whole black peppercorns
- 4 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- 2 medium cloves garlic, minced
- 3 tablespoons flour
- 1 to 2 russet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 cups diced potato)
- 2 cups half and half
- Kosher salt and freshly ground black pepper
- Sugar
- 3 green onions, finely sliced
- This recipe is vegetarian
- Produce
- Bay leaf (1)
- Corn (6 ears)
- Garlic (2 medium cloves)
- Green onions (3)
- Onion, finely diced (about 1 cup), medium (1)
- Russet potatoes (1)
- Canned Goods
- Chicken or vegetable stock, low sodium canned or homemade (1 1/2 quarts)
- Cooking & Baking
- Coriander seed (1 teaspoon)
- Fennel seed, whole (1 teaspoon)
- Flour (3 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Peppercorns, whole black (1 teaspoon)
- Sugar (1)
- Dairy
- Butter (4 tablespoons)
- Half and half (2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 6, 2012 (6 months ago).
76 people saved this recipe.
