Pennsylvania Dutch Corn Chowder
19 Oct
In eager anticipation of fall, I made corn chowder a few weeks ago. We were experiencing a cold front that caused the weather to change from 90+ heat to the mid 60 degree range.
In one day.
I was so excited – I ran through the house shutting off the a/c units, then suddenly realized I needed warmer clothes – stat! I quickly re-organized my closet – pulling down boots, sweaters, scarves – the works.
Unfortunately, it was short lived. In fact, I’ve had to run the air conditioning over the past few days because it’s been so hot. Yeah, I know, poor me. I keep checking weather.com for the 10 day forecast, to see that magical day when the temperatures (during the day) are below 80 degrees.
I’m still waiting…….
However, hot weather does not quell our love of soup, so with a few ears of corn I found in the back of the fridge, I prepared a batch of corn chowder, adapting a recipe from the King of Bam himself, Emeril Lagasse.
It was sublime – nothing to detract from the pure corn flavor, and with a real kick from the cayenne. Those of you with more sensitive palates might want to consider reducing the amount of cayenne, but for this hot-and-spicy loving family, it was perfect.
Pennsylvania Dutch Corn Chowder - adapted from Emeril Lagasse
2 tbs. olive oil
3 cups chopped yellow onions
1/2 teaspoon cayenne pepper
2 teaspoons minced garlic
1 bay leaf
3 cups peeled, diced baking potatoes, like russets
4 cups fresh or frozen corn kernels
6 cups chicken or vegetable stock, or more as necessary
1 ½ cups milk
Salt
Freshly ground black pepper
Fresh chives
In a large pot, cook the onions in the olive oil over medium low heat until the onions are soft, about 4 minutes. Add the cayenne pepper, garlic and bay leaf and cook, stirring, for 30 seconds. Add the potatoes and drained corn, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add the milk and simmer for 5 minutes.
Remove from the heat and discard the bay leaf. Using an immersion blender, puree the soup to a coarse consistency. Adjust the seasonings with salt and freshly ground black pepper. Ladle into soup bowls and garnish each serving with the chives.
I love corn chowder, but I’ve never made it myself! I need to try it this winter!
This was delicious!
I love corn chowder. This one looks so delicious.
I’ve never made corn chowder, but this looks pretty easy and not too sinful.
I hope your weather cools down. It’s been so cold in WI. We had a 60 degree day today, and it was headline news that it was going to be so warm!
It’s freezing here in KY – can we trade for the day? I love corn chowder and it’s even better if it’s spicy.
Fabulous! I just made a corn chowder too, mine had roasted red peppers. I made it with some fresh sweet corn I had blanched and froze. yum!
Megan, I love you and all, you know that, but this complaining about heat has got to stop before you make me cry, and cry, and then cry some more!
It is 37 here right now, with a high of 46. Maybe.
Please don’t make me cry!
PS Soup looks good!
I love corn chowder–yum!