Best 3 Fresh Corn Chowder Adapted From Cooks Illustrated Recipes

Indulge in the comforting flavors of summer with a delightful Fresh Corn Chowder, adapted from the esteemed Cooks' Illustrated. This classic chowder recipe embodies the essence of the harvest season, showcasing the sweet and juicy bounty of fresh corn at its peak. Dive into a creamy and rich broth, brimming with tender corn kernels, smoky bacon, aromatic leeks, earthy celery, and sweet red bell peppers. Savor the harmonious blend of flavors as they dance on your palate, complemented by a hint of thyme and a touch of black pepper. The chowder is elevated with the addition of Yukon Gold potatoes, contributing a velvety texture and a subtle sweetness that balances the savory ingredients. For a vegetarian variation, simply omit the bacon and substitute vegetable broth for a satisfying and flavorful chowder.

This recipe article also includes a tantalizing Corn and Zucchini Chowder, a vibrant and colorful twist on the classic. This chowder invites summer vegetables to the party, featuring fresh corn, tender zucchini, juicy tomatoes, and sweet red bell peppers. Immerse yourself in a flavorful broth infused with herbs and spices, creating a symphony of flavors that will delight your senses.

For those craving a smoky and hearty chowder experience, the Smoked Corn and Poblano Chowder awaits. This recipe marries the smoky richness of roasted poblano peppers with the sweetness of corn, resulting in a chowder that is both comforting and captivating. Imagine succulent corn kernels, roasted poblano peppers, earthy potatoes, and a touch of heat from chipotle peppers, all harmoniously blended in a creamy and flavorful broth.

Finally, the recipe article presents a unique and refreshing Corn and Avocado Chowder, a delightful fusion of flavors that celebrates the vibrant flavors of summer produce. This chowder bursts with juicy corn kernels, creamy avocado, sweet red bell peppers, and aromatic poblano peppers. Dive into a light and luscious broth infused with herbs and spices, creating a chowder that is both satisfying and refreshing, perfect for those hot summer days.

Let's cook with our recipes!

FRESH CORN CHOWDER (ADAPTED FROM COOK'S ILLUSTRATED) RECIPE - (4/5)

Fresh Corn Chowder (adapted from Cook's Illustrated) Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 16

Ingredients

10 ears corn (medium), husks and silks removed
3 ounces salt pork , trimmed of rind and cut into two 1-inch cubes (note: I used regular bacon, which worked out fine)
1 tablespoon unsalted butter
1 large onion , preferably Spanish, chopped fine
2 medium cloves garlic , minced (about 2 teaspoons)
3 tablespoons unbleached all-purpose flour
3 cups chicken stock or canned low-sodium chicken broth
2 medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch cubes (about 2 cups)
1 small red bell pepper (optional, my adaption)
1 bay leaf
1 teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
2 cups whole milk
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
1 1/2 teaspoons table salt
Ground black pepper

Steps:

1. Stand corn on end. Using chef's knife, cut kernels from 4 ears corn (you should have about 3 cups); transfer to medium bowl and set aside. Following illustrations below, grate kernels from remaining 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous cups kernels and pulp). Transfer to separate bowl and set aside. 2. Sauté salt pork (or quality thick-cut bacon) in Dutch oven or large heavy-bottomed saucepan over medium-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. If using, add the chopped red bell pepper in the last five minutes of cooking the onion. Remove salt pork and reserve. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, bay leaf, thyme, milk, grated corn and pulp, and reserved salt pork; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard bay leaf and salt pork. Stir in parsley, salt, and pepper to taste and serve immediately.

BASIC CORN CHOWDER

Basic Corn Chowder image

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Provided by Mark Bittman

Categories quick, weekday, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)

Steps:

Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams

FRESH CORN CHOWDER

Fresh Corn Chowder image

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

Steps:

Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

Tips:

Use fresh corn for the best flavor. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.

Don't overcook the corn. The corn should be cooked until it is tender, but still has a slight crunch.

Use a variety of vegetables in your chowder. This will add flavor and texture to the dish. Some good options include potatoes, carrots, celery, and onion.

Don't be afraid to experiment with different seasonings. You can add a variety of herbs and spices to your chowder to create a unique flavor profile.

Serve your chowder with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Fresh corn chowder is a delicious and easy-to-make soup that is perfect for a summer meal. It is also a great way to use up fresh corn. With its creamy broth, tender corn, and variety of vegetables, this chowder is sure to be a hit with everyone at your table.

Here are some additional tips for making a great corn chowder:

Use a good quality stock or broth. This will make a big difference in the flavor of the chowder.

Don't be afraid to add some heat to the chowder. A little bit of chili powder or cayenne pepper can really add some depth of flavor.

If you want a thicker chowder, you can add a cornstarch slurry. Just mix together equal parts cornstarch and water and then whisk it into the chowder until it reaches the desired consistency.