Chef Jacks Corn Chowder Recipes

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CHEF JACK'S CORN CHOWDER



Chef Jack's Corn Chowder image

Make and share this Chef Jack's Corn Chowder recipe from Food.com.

Provided by Marsha Hamner

Categories     Chowders

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup butter (2 sticks)
1 small onion, diced
1 small carrot, finely diced
1 small celery, diced
1 garlic clove, minced
1/2 cup all-purpose flour
3 cups white corn kernels (fresh or frozen)
3 cups chicken stock
2 cups half-and-half
1 pinch freshly grated nutmeg
kosher salt
fresh ground black pepper

Steps:

  • Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
  • Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
  • In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
  • Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (This added butter could be optional).

Nutrition Facts : Calories 532.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 114.8, Sodium 495.1, Carbohydrate 32.5, Fiber 2.9, Sugar 5.5, Protein 9.6

CHEF JOHN'S JUST CORN SOUP



Chef John's Just Corn Soup image

This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If you're using perfect, peak season ears, a little butter, salt and pepper is really all you need.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 5

3 cups packed fresh sweet white corn kernels
3 cups cold water
2 tablespoons unsalted butter
1 teaspoon salt, or more to taste
1 pinch cayenne pepper, or more to taste

Steps:

  • After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
  • Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
  • Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 22 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 604.8 mg, Sugar 3.7 g

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