1. Cut off the kernels from the cobs and reserve. With the dull side of the knife, try to extract as much "corn milk" that's left behind on the cob as possible.
Cut off the kernels from the cobs and reserve. With the dull side of the knife, try to extract as much "corn milk" that's left behind on the cob as possible.
Break the cobs in half, place in a pot, fill with about 6 cups of water or stock (see note,) add a pinch of red pepper flakes and a bay leaf. Bring to boil, reduce to simmer and simmer uncovered for 20-30 minutes. You can simmer for longer, if desired, the flavour will just keep intensifying. Be sure to strain this simmering liquid before adding in step 3. At that point, discard cobs and the bay leaf.
In the meantime, chop up all your veggies.
Heat oil in a heavy bottom pot or a Dutch oven. Add onions, celery and carrots. Cook for 7-10 minutes until soft, fragrant and just beginning to brown, but have not browned. Add bell peppers, if using, and cook for another minute or two. Sprinkle flour and cook for 3 minutes to cook off the raw flour taste, stirring constantly. Pour in about 1/2 cup strained simmering liquid. Stir vigorously to work out any lumps and ensure the flour is well incorporated and the liquid thickens. Slowly pour in the rest of the liquid while stirring and working out any lumps. Add potatoes and corn at this point. Add enough liquid to just barely cover your veggies (if they are already covered, do not add anymore, I ended up adding another 3/4 cup water.) Remember, it's always easier to thin out the soup with more liquid later, so be sure not to add too much (again, just barely cover the veggies with the liquid, that's it!)
Bring your soup to boil, reduce to simmer, and simmer uncovered for about 30 minutes. Check to make sure your potatoes and corn kernels are soft. Continue simmering until the soup reaches your desired consistency. Taste the soup and season to taste with a good pinch of kosher salt and pepper. When you are happy with the consistency - transfer 0-50% of your soup to the blender. The proportion of the soup you are going to puree is up to you. You can leave it as is or puree up to half of your soup. I prefer somewhere in between; I puree about 20-30% of the soup to add some creaminess while not losing the chunkiness from the veggies. You can use your immersion blender, instead of the regular blender, if desired. Return the pureed soup back to the pot.
Feel free to add no cream at all or add a little bit of cream, half and half or milk at this time. I prefer to ladle the soup into the individual bowls and stir in a couple of teaspoons or so of half and half, and gently swirl it, just to add a bit of creaminess and richness.
Garnish with parsley and shredded cheese and serve.
This soup tastes delicious without any stock. Feel free to simply use water without compromising the results.
You can turn this into bacon corn chowder. In step 3, start by cooking 1/2 lb bacon cut into 3/4 inch chunks over medium heat while constantly stirring until crisp. Remove to a plate and reserve for later. The rendered bacon fat should equal 3 TBSP and replace the oil called for in the recipe. If there's less fat than needed - add more oil; if there's more fat than needed - discard some. Proceed to the rest of step 3.
Add the reserved crispy bacon as garnish on top of each individual bowl of soup.
Ingredients
Directions
Cut off the kernels from the cobs and reserve. With the dull side of the knife, try to extract as much "corn milk" that's left behind on the cob as possible.
Break the cobs in half, place in a pot, fill with about 6 cups of water or stock (see note,) add a pinch of red pepper flakes and a bay leaf. Bring to boil, reduce to simmer and simmer uncovered for 20-30 minutes. You can simmer for longer, if desired, the flavour will just keep intensifying. Be sure to strain this simmering liquid before adding in step 3. At that point, discard cobs and the bay leaf.
In the meantime, chop up all your veggies.
Heat oil in a heavy bottom pot or a Dutch oven. Add onions, celery and carrots. Cook for 7-10 minutes until soft, fragrant and just beginning to brown, but have not browned. Add bell peppers, if using, and cook for another minute or two. Sprinkle flour and cook for 3 minutes to cook off the raw flour taste, stirring constantly. Pour in about 1/2 cup strained simmering liquid. Stir vigorously to work out any lumps and ensure the flour is well incorporated and the liquid thickens. Slowly pour in the rest of the liquid while stirring and working out any lumps. Add potatoes and corn at this point. Add enough liquid to just barely cover your veggies (if they are already covered, do not add anymore, I ended up adding another 3/4 cup water.) Remember, it's always easier to thin out the soup with more liquid later, so be sure not to add too much (again, just barely cover the veggies with the liquid, that's it!)
Bring your soup to boil, reduce to simmer, and simmer uncovered for about 30 minutes. Check to make sure your potatoes and corn kernels are soft. Continue simmering until the soup reaches your desired consistency. Taste the soup and season to taste with a good pinch of kosher salt and pepper. When you are happy with the consistency - transfer 0-50% of your soup to the blender. The proportion of the soup you are going to puree is up to you. You can leave it as is or puree up to half of your soup. I prefer somewhere in between; I puree about 20-30% of the soup to add some creaminess while not losing the chunkiness from the veggies. You can use your immersion blender, instead of the regular blender, if desired. Return the pureed soup back to the pot.
Feel free to add no cream at all or add a little bit of cream, half and half or milk at this time. I prefer to ladle the soup into the individual bowls and stir in a couple of teaspoons or so of half and half, and gently swirl it, just to add a bit of creaminess and richness.
Garnish with parsley and shredded cheese and serve.
This soup tastes delicious without any stock. Feel free to simply use water without compromising the results.
You can turn this into bacon corn chowder. In step 3, start by cooking 1/2 lb bacon cut into 3/4 inch chunks over medium heat while constantly stirring until crisp. Remove to a plate and reserve for later. The rendered bacon fat should equal 3 TBSP and replace the oil called for in the recipe. If there's less fat than needed - add more oil; if there's more fat than needed - discard some. Proceed to the rest of step 3.
Add the reserved crispy bacon as garnish on top of each individual bowl of soup.
