Fresh and local sweet corn was late this year and driving home I remembered that I’d been so obsessed with local berries and juicy peaches I had forgotten about Ohio sweet corn.
We happened upon a country neighbor about 10 miles from home and while John waited in the car I popped out to buy some heirloom tomatoes, small yellow onions and half a dozen ears of “just picked” corn.
Back home, I husked the corn and took the shreds outside for our black lab to do his favorite thing—tear through it using his teeth and paws with the precision of a brain surgeon to find and enjoy those few morsels I had missed.
The bicolored corn was not as freshly picked as promised, but I was determined to enjoy it so I set out to make a large batch of damn good corn chowder.
I added red bell pepper and Hungarian sweet paprika for color and some cayenne pepper for a little punch.
I didn’t precook the corn (but you could) because I like it crunchy. I did partially cook the quartered baby Yukon Gold potatoes.
Opted for chicken broth (personal preference for flavor)…but you know you could sub in a quality vegetable broth and satisfy those vegetarians among us.
And although I don’t normally have heavy cream at home unless I’m rockin’ homemade pumpkin pie, adding it elevated that chowder from good to well, damn good!
Damn Good Corn Chowder
- 4 cups quartered baby Yukon Gold potatoes
- 3 Tablespoons vegetable oil
- ½ cup (8 Tablespoonunsalted butter
- 2 cups minced yellow onion
- 2 cups minced celery
- 1 ½ cups minced red bell pepper
- 3 garlic cloves peeled and sliced
- 2 teaspoons dried thyme crumbled
- ½ cup unbleached all purpose flour
- Sea salt to taste
- Black pepper to taste
- 32 oz. chicken broth
- 3 to 4 cups sweet corn [frozen corn unthawed, can be used as well]
- 1 cup heavy cream
- 2 Tablespoons sweet Hungarian paprika
- Dash of cayenne pepper
- Cook the potato pieces in boiling water for 5 minutes. Drain and rinse; set aside.
- Heat the oil and butter in a large French (Dutcoven over medium heat. Add onion, celery and bell pepper. Cook, stirring occasionally, for 5 minutes. Add the garlic and thyme and cook, stirring, until onion and celery are softened, an additional 5 minutes.
- Add the flour, salt and pepper and stir until the flour is completely incorporated. Add the broth and bring mixture to a boil.
- Once broth is boiling, add the corn, cream, potatoes, paprika and cayenne pepper. Allow mixture to simmer, stirring occasionally, for 15 minutes or until potatoes are tender but still firm.
- Remove from heat and allow to sit for 15 minutes; taste and adjust seasonings if needed. Serves 4 to 6.
- Enjoy with cornbread or a fresh baguette.