This satisfying chowder is sweetened with summer corn and made extra-creamy by adding the milky starch from the cobs.
Chowder, without scallions, can be made 3 days ahead and chilled, covered. Stir in scallions before serving.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 4 to 6 servings
Ingredients
Garnish:
Preparation
Step 1
Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."
Step 2
Bring cobs, water, potatoes, and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.
Step 3
Meanwhile, cook onion, carrot, and 1/2 teaspoon salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.
Step 4
Add bell pepper, corn and its "milk," thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.
Step 5
Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.
