- 6 cobs of corn
- 4 large red potatoes
- 4 cups of vegetable broth
- 2 cups heavy cream
- 2 tablespoons butter
- 1 tablespoon and more olive oil
- 1 large sweet onion
- 4-5 large cloves of garlic
- 2 teaspoons Redmond's® Real Salt
- 1 teaspoon McCormack's® Peppercorn Medley
- 2 teaspoons Old Town Spice and Tea Merchant's® Raspberry Chipotle seasoning
- 3 bay leaves
- 2 large handfuls of fresh thyme
Directions:
Mince onions into small cubes and set aside [Slice the onion in half. Then place it cut side down and slice into 3/16 inch slices. Then slice each slice into 3/16 inch cubes.] Mince the garlic and set aside. Pull off the thyme leaves off all the stems and set aside. Cut the red potatoes into half-inch cubes and set aside.
Melt the butter and a tablespoon of olive oil into a cast iron dutch oven. When hot, add the onions and sauté until translucent and browned. Use a potato masher to mash the onions into a soft mush. Add the garlic and cook a few minutes more.
Once the garlic is fragrant and soft, slowly sprinkle the flour over the onion mash and garlic, stirring frequently. Once the flour is incorporated, allow the mixture to cook a little bit as the color darkens. Then slowly, stirring constantly, pour in the cream until you have a smooth (lump free) sauce.
Raise the temperature and slowly stir in the vegetable broth, sea salt, pepper, and bay leaves. Add the potatoes, bring to a light boil, and cook until the potatoes begin to break down (approximately 10-12 minutes).
Whilst the potatoes are cooking, cut the corn off the cob into a large bowl and milk the cobs. Once the potatoes are done, add the corn, raspberry chipotle seasoning, and thyme. Drizzle olive oil across the top of the chowder and simmer vigorously for about 15 more minutes. Serve warm.
Myrtle's Note: I had some leftover corn on the cob and thought to try my hand at a chowder. I am not good with soups, but thought a chowder might be a good place to start. I adapted the recipe somewhat because I wanted a bit more depth of flavor. I changed to red potatoes and added bay leaves and the raspberry chipotle seasoning. I also decreased the broth, based on a few reviewer's comments, and increased the thyme leaves. I thought the end result was amazing, even if it was my very first ever chowder.
Yield: 8 servings
Adapted from: http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe-1915497
