Corn Chowder
A delicious and comforting corn chowder made utilizing leftover boiled corn and its flavorful cooking liquid as stock. Combined with aromatics, diced potatoes, and savory smoked ham, this hearty soup is simple to make and packed with natural sweetness.
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🍳 Cooking Flow
Sweat onions, celery, and leeks in olive oil and butter with seasoning. → Cut kernels off corn cobs and roughly chop. → Stir flour into the pot, then add vegetable base, diced potatoes, and diced ham. → Pour in corn stock, bring to a boil, and simmer until potatoes are nearly tender. → Add corn kernels, simmer 10-20 minutes, adjust seasoning, and serve with cracked black pepper.
Cooking Steps
Brief Cooking Order
Sweat onions, celery, and leeks in olive oil and butter with seasoning. → Cut kernels off corn cobs and roughly chop. → Stir flour into the pot, then add vegetable base, diced potatoes, and diced ham. → Pour in corn stock, bring to a boil, and simmer until potatoes are nearly tender. → Add corn kernels, simmer 10-20 minutes, adjust seasoning, and serve with cracked black pepper.
Introduction
A delicious and comforting corn chowder made utilizing leftover boiled corn and its flavorful cooking liquid as stock. Combined with aromatics, diced potatoes, and savory smoked ham, this hearty soup is simple to make and packed with natural sweetness.
Step 1
Heat a large pot over medium heat, add olive oil and butter, then add diced onion, celery, leek, salt, and black pepper. Sweat the aromatics until softened.
Step 2
While the aromatics are sweating, cut the corn kernels off the cooked cobs. Roughly chop through them with a knife and break apart any large clumps by hand in a bowl.
Step 3
Sprinkle flour into the pot with the aromatics and stir well to cook out the raw flour taste.
Step 4
Add the vegetable base, diced red potatoes, additional salt and pepper, and the diced smoked ham into the pot.
Step 5
Pour in the strained corn cooking liquid (corn stock). Bring the mixture to a boil, then reduce heat and simmer until the potatoes are almost cooked through.
Ingredients List
Important Notes
Save the strained boiling liquid from cooking corn on the cob; it acts as a flavorful, naturally sweet corn stock.
If you prefer a richer or thicker chowder, you can adjust with heavy cream, though keeping it broth-based lets the corn flavor shine through.
Roughly chopping the sliced corn strips helps integrate the kernels smoothly throughout the soup.
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