Wednesday, July 8, 2015
I had a bunch of corn on the cob leftover from our Fourth of July cookout so I decided to make a chowder with them. It's very easy to make. I added some shrimp for some protein but you can substitute anything you like or leave it out.
4-6 cups corn
1/4 onion finely chopped
3 cloves garlic minced
1 chili pepper minced
4 small potatoes diced
2 cups chicken stock
4 cups water
1/2 stick butter
2 tablespoons oil
1/2 heavy cream
1/2 pound shrimp
Salt and pepper to taste
First cut the corn off the cob. I used corn that had already been cooked. If you use fresh corn you will need to cook the dish an additional 30 minutes.
Sauté the onion, garlic and chili in the oil until soft. I usually add a little white wine or the beer at this point to keep them from burning.
Add the chicken stock and water and bring to a boil. Add the corn and potatoes and cook until the potatoes are done or at least 30 minutes.
Use an emulsion blender and blend until about half of the corn is creamed.
Add butter and heavy cream and simmer for 30 minutes.
Add the shrimp and cook until done, about 10 minutes.
Serve and enjoy!