Williams-Sonoma Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
5. (Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
6. Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.
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