I scored four cobs of corn after our club’s corn boil the other day.
It was young, fresh and so sweet.
The corn chowder I make is rich and creamy
and usually kept for chilly wintery days that call for comfort food
but here we are still in the summer month of August
and temperatures are already starting to drop.
I have made it’s richer version using creams
but I find I can get the same creamy tasting results using evaporated milk
(either whole or the 2% version)
1/2 cup chopped pancetta
1 clove garlic, minced
1 leek, white only, cleaned, sliced then quartered
2/3 cup chopped onion
2/3 cup chopped celery
1 cup chopped potatoes
*2 cups corn kernels – about 4 cobs (see Galley Kat Notes below)
2 cups chicken broth
**1/4 cup flour (see Galley Kat Notes below)
2 cans evaporated milk
1 bay leaf
1 tsp dried thyme
sea salt and pepper to taste
chopped parsley to garnish
In saucepan lightly brown the pancetta.
Add the garlic, onion, celery and leek and lightly brown
Sprinkle the flour over all and continue to stir,
loosening any brown bits to ‘cook’ the flour before adding any liquid.
Gradually add the broth and continue to stir as the liquid thickens.
Add the potatoes, corn and stir in the evaporated milk.
Add bay leaf and thyme, salt and pepper and simmer stirring frequently
until veggies are all cooked but not mushy, about 20 minutes.
Serve garnished with parsley and extra cracked pepper.
Galley Kat Notes
*If fresh corn isn’t available use canned or frozen.
I sometimes use a can of creamed corn too.
** Using flour to thicken a chowder is an individual preference.
I personally would rather not use it, but when making chowders on a boat
I choose using flour instead of the longer simmering time to thicken…
less fuel used.
Another way to avoid the flour is to smash some of the potatoes once they are soft.
This is what I do when making a fish or seafood chowder.