Corn Fennel Chowder Recipes

CLASSIC CORN CHOWDER

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

CORN AND FENNEL SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 cup water and bring to a simmer.
• Add the corn and fennel and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the heavy cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot sprinkled with corn kernels and fennel fronds.

SUMMER CORN CHOWDER WITH BACON

Steps:

• Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

CORN & FENNEL CHOWDER

Steps:

• Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.