Food Labs Corn Chowder

Good

% Daily Values based on a 2,000 calorie diet

Step 1

With a sharp knife, cut the kernels off the corn cobs. Reserve the cobs. Use the back of the knife to scrape the “corn milk” from the corncobs into a large saucepan. Break the cobs in half and add to the pan. Add the stock, bay leaf, fennel seeds, coriander seeds, and peppercorns and stir to combine. Bring to a boil over high heat, then reduce to just below a simmer and let steep for 10 minutes. Strain the stock through a fine-mesh strainer into a bowl; discard the cobs and spices. Alternatively, transfer half of the soup to a regular blender and blend, starting on low speed and gradually increasing to high, until smooth, about 1 minute, then return to the remaining soup and stir well. Season to taste with salt, pepper, and sugar (with very fresh corn, sugar should not be necessary). Serve immediately, sprinkled with the sliced scallions.

Step 2

While the stock infuses, heat the pork, if using, and butter in a 3-quart saucepan over medium-high heat until the butter melts. Add the onions, garlic, and corn kernels and cook, stirring frequently, until the pork has rendered its fat and the onions are softened, about 7 minutes. Reduce the heat if butter begins to brown.

Step 3

In a separate pan, add 2 tsp oil and sear the chicken on both sides. You do not need to cook it through at this stage, as the final combination should give it enough time to finish

Step 4

Add the corn stock, potatoes, and 1 teaspoon salt, bring to a simmer, and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes, adding peas 2 minutes before done.

Step 5

Remove whole chicken breast from broth (it should be cooked by now) and shred.

Step 6

Add back the chicken and add the milk and stir to combine. The chowder will look broken, with melted butter floating on top. Use an immersion blender to blend the soup until the desired consistency is reached.