With fall on the way, I had the idea of a fresh corn chowder teeming with local sweet corn before it disappears from the markets. I kept it as simple as possible to really let the corn shine. To make a meal out of it, I sauteed some wild Key West shrimp in garlic, finished with a splash of white wine, and served those on top of the chowder for the husband and I. The kids don’t like their foods to mix….so they had their shrimp on the side. If you have less finicky eaters, you could even stir the shrimp into the chowder for the final minutes of cooking. But I’ll give you the chowder recipe straight up and leave those tough decisions up to you.
Recipe: Sweet Corn Chowder
Makes 4 servings
Ingredients:
- 1 tablespoon olive oil
- 1 small sweet onion, chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- pinch black pepper
- 1/4 teaspoon fresh thyme
- 1 large russet potato, peeled and chopped small
- 4 ears corn, kernels cut from cob
- 2 cups chicken or vegetable stock*
- 2 cups half and half (or whole milk)
- optional: 1/2 pound cooked shrimp, smoked paprika to garnish
Instructions:
1. Heat olive oil in soup pan over medium heat. Cook onion and garlic just until soft and translucent, about 4 minutes. Add salt, pepper, thyme and potato, and cook, stirring, another minute.
2. Add stock and raise heat to medium high until it begins to boil. Reduce heat, stir in half and half or milk, and let simmer for 10 minutes, until potatoes are tender when pierced with a fork.
3. Remove from heat and serve, topping with cooked shrimp if desired, and a dash of smoked paprika.
*If you want to really let the corn flavors shine, check out my friend One Hungry Mama’s corncob stock — brilliant!
