Williams Sonoma Corn Chowder Recipes

WILLIAMS-SONOMA CORN CHOWDER

Williams-Sonoma Corn Chowder image

This is the best corn chowder I've had. My aunt made it for Thanksgiving several years ago, and still remembering it I looked up the recipe. It calls for fresh corn on the cob, but canned or frozen will do the trick, just ignore the reserved cob part. Note: this recipe is fairly corn-dense, so if you want yours soupier, use less corn.

Provided by minnie chef

Categories Chowders

Time 4h30m

Yield 1 batch chowder, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 bacon, slices minced
1 yellow onion, chopped
6 cups milk
2 russet potatoes, peeled and diced
12 ears corn, kernels removed or 8 cups corn
6 leftover corn cobs, reserved
1/4 cup fresh chives, chopped
salt, to taste
cayenne pepper, to taste

Steps:

In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.
Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions.
Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
(Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.

Nutrition Facts : Calories 474, Fat 12, SaturatedFat 6, Cholesterol 34.2, Sodium 164.6, Carbohydrate 85, Fiber 8.5, Sugar 8.9, Protein 17.5

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