posted 26th Sep
THIS!!! It is the best. I make it for dinner parties and everyone wants to recipe and becomes obsessed with it. And I use bagged frozen sweet corn, I don't roast corn on the cob haha.
Charred Nebraska Corn Chowder from Storytellers Cafe at Disney's Grand Californian (serves 4-6)
4 ears of fresh shucked corn
4 slices of bacon, divided
1 TBS diced onion
1 tsp chopped garlic
1 Yukon Gold potato, peeled and diced
4 C chicken stock
6 TBS butter
6 TBS all-purpose flour
2 C heavy cream
1 C pulled chicken meat
2 tsp cilantro (optional garnish)
Salt, pepper and hot sauce to taste
*Preheat oven to 350
*To roast the corn, put whole ears in their husk into preheated oven for 25 minutes. Cool then shuck and remove the kernels. Set aside.
*Dice 2 slices of bacon and saute. Drain all but 1 TBS of of the fat. Add onion and garlic and sautee until transparent. Add corn, potato and stock. Bring to a simmer.
*Meanwhile, in another pan, melt butter over medium heat. Add flour, whisking until smooth. Cook 3-4 minutes until mix loosens slightly. Cool.
*Add cooled butter/flour mixture to the simmering broth, mixing well with a whisk. Stir often to keep it from sticking to the bottom of the pan. Simmer 30-40 minutes.
*Add cream and chicken and simmer another 10 minutes.
*Meanwhile, cook the other 2 bacon slices until crisp. Drain, dice and set aside.
*Add to chowder salt, pepper and hot sauce to taste. Serve and garnish with bacon and cilantro.
posted 26th Sep
This isn't a typical corn chowder, but I made it one day & it was sooooo delish. You could probably substitute the calabasa (pumpkin) with butternut or acorn squash too.
2 tablespoons olive oil 1 medium onion, coarsely chopped 1/4 cup finely chopped fresh cilantro stems 2 garlic cloves, coarsely chopped 1 (2 1/4-pound) piece calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups) 4 cups water 1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces) 3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise 2 teaspoons salt 1/4 teaspoon cayenne
For corn relish:
4 1/2 teaspoons fresh lime juice 1/4 teaspoon salt Pinch of sugar 2 tablespoons olive oil 2 cups corn kernels (see above) 2 tablespoons coarsely chopped fresh cilantro 1 tablespoon finely chopped shallot
Make soup: Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
Prepare corn relish while soup simmers: Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
Finish soup: Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
Divide soup among bowls and gently stir 1/4 cup corn relish into each.
posted 26th Sep
<blockquote><b>Quoting The TTC Queen Bee:</b>" THIS!!! It is the best. I make it for dinner parties and everyone wants to recipe and becomes obsessed ... [snip!] ... Drain, dice and set aside. *Add to chowder salt, pepper and hot sauce to taste. Serve and garnish with bacon and cilantro."</blockquote>
I've totally had this corn chowder at Storytellers Cafe! I am definitely trying this recipe.