There are a number of different variations of corn chowder out there, but the two basic ones can be recognized mostly by their color and consistency – the one that most of us are probably familiar with is very soup based, lots of liquid, either a stock or cream and the second has a blended smoother consistency, with an absolute maize color to it. While I love both I tend more towards the latter. So here’s our version that I make at home.
Fresh corn on the cob is of course always the best, it is cooked, you can either boil or roast in the oven, then cut the kernels off with a small kitchen knife. Two good sized ears of corn will get you about a cup and half of kernels.
Two ears of corn, or two 12 oz bags of frozen
One Medium Sized Vidalia onion
One Tablespoon minced garlic
Two cups of chicken stock
Half Pint of Heavy Cream
Half cup White Wine
One or Two Poblano Chiles de-seeded roughly chopped
5 to 6 medium shrimp pealed and deveined
If you’ve got corn on the cob, boil or roast your corn in the oven first until soft. Slice off the kernels into a bowl.
In a soup pot, coat the bottom with the olive oil, turn up the heat to a medium high, add the garlic and the onions, cooking them until translucent, maybe three or four minutes. Add the white wine and a little bit of the chicken stock and then add the corn and poblano, stirring occasionally. Add the heavy cream. Add more chicken stock as need be. What you want is to keep the liquids just above the corn, let it simmer below and then add more.
Do a quick saute of the shrimp in pan, little olive oil, salt and pepper.
Get out your Cuisinart, with a slotted spoon, or some other way of just gathering the corn, start spooning in to the Cuisinart, pulse for a minute or two, pour back into the soup pot, continue to do so until you get a nice consistency, a little soupy, a little smooth, a little creamy is my favorite.
Ladle into bowls piping hot, add a few shrimp to the top, maybe some fresh herbs, a little crème fraiche is great.