New Corn Chowder
Simmering the corn cobs in broth gives the soup a deep corn flavor.
- 6 ears corn on the cob, husked
- 4 cups chicken broth
- 2 tablespoons butter
- 1 onion, diced
- 2 tablespoons all-purpose flour
- 2 Idaho potatoes, peeled and diced
- 2 ounces cured ham, diced
- 1 red pepper, roasted, peeled, seeded, and diced
- 3 scallions, thinly sliced on the bias
- Tabasco or similar hot pepper sauce
- Cider vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Cut the kernels from the cob and set them aside. Place the cobs in a soup pot and cover with the broth. Bring to a simmer over medium heat and simmer gently for about 30 minutes.
- Discard the corn cobs and strain the broth.
- Return the soup pot to medium heat and heat the butter. Add the onion and sauté, stirring frequently, until limp. Add the flour and continue to cook, stirring, for another 5 minutes.
- Add the broth to the onion mixture, whisking to remove any lumps; bring to a simmer.
- Add the potatoes and corn kernels. Simmer for 20 minutes, until the potatoes are tender.
- Add the diced ham and pepper, and continue to simmer for 5 minutes.
- Add the scallions and season to taste with Tabasco, vinegar, salt and pepper.
Preparation Notes: This soup can be prepared in advance through step 6, then refrigerated or frozen. Return the soup to a simmer before adding the scallions and seasonings.
Serving Suggestions: Make a smooth purée of avocado and squirt it over the soup in a random pattern, or add chunks of avocado at the last moment. Cut corn tortillas into wedges, toast them in a hot oven until crisp, and float them on the soup.