What comes to mind with the word chowder? Clams, potatoes, cream, corn, New England, Manhattan? No matter the ingredients, no matter the region, chowder is hearty and delicious. Because our gluten free corn chowder is simple to make, it is one of my favorite go-to meals. You can use frozen corn anytime of year or make it with fresh, sweet corn on the cob during the peak summer months.
| Prep time: 20 minutes | Cooking time: 30 minutes | Total time: 50 minutes |
To Make a Better Base:
Shuck the corn and set the kernels aside.
In a large pot, combine the stock or whole milk, the shucked cobs and bay leaves. Allow this mixture to simmer while you proceed with the recipe. You can skip this step if desired.
Chowder:
In a large stockpot over medium-low heat, add the butter, onions and a little salt. Cook until the onions are soft and translucent. About 10 minutes.
Stir in the flour and cook, stirring occasionally for about 3-5 minutes. The mixture will look a little pasty and lumpy. Add the minced garlic and cook very briefly, about 30 seconds.
Slowly whisk in 4 cups of the stock or milk, making sure no lumps form. Add the diced sweet and regular potatoes, bring to a simmer, and cook uncovered for 15 minutes or until the potatoes are tender. Still occasionally to make sure the mixture is not scorching on the bottom of the pan. Adjust consistency to your preference by adding remaining liquid.
Add the reserved corn and heavy cream (if using) to the soup and cook for 5 more minutes.
Season, to taste, with salt and pepper.
Variations:
1. Roast the corn on the cob first and then continue with the recipe.
2. Garnish with sauteed shrimp.
3. Add 4 oz. diced green chile with the onions.
4. Use 2 leeks, sliced, instead of the onions. Use the white part only.
5. Cook three slices of bacon until crispy and remove before cooking the onions. Leave the rendered fat in the pan. Use the crispy bacon as a garnish.
6. Garnish with 2 oz. cheddar cheese.