We save the last of summer’s ears of sweet corn in our freezer to make a version of this chowder for Thanksgiving Day. Any corn on the cob will work, but we favor the Silver Queen variety.
- 2 fresh, mild green Mexican (Anaheim) or poblano chiles
- 2 Tbs. unrefined corn oil or other vegetable oil
- 2 Tbs. unsalted butter
- 1 large onion, minced
- 3 cups corn kernels, scraped from the cob (about 6 medium ears), fresh or frozen
- 3 cups regular milk or low-fat milk
- 12- to 14-oz. russet baking potato, peeled and diced
- 1 1/2 tsp. salt, or more to taste
- 1/2 cup whipping cream
- About 1/4 cup pepitas (shelled pumpkin seeds), dry-roasted, optional
Roast and peel green chiles as described in sidebar. Set aside.
To prepare chowder: Heat oil and butter in large, heavy saucepan over medium. Stir in onion, and cook until soft and translucent, about 5 minutes. In blender, purée 1 cup corn with 1 cup milk. Pour mixture into pan and add remaining milk with remaining corn, potato and 11/2 teaspoons salt.
Reduce heat to medium-low and cook 15 to 20 minutes, or until potato is tender. Adjust heat, if necessary, to keep soup from boiling. Stir in cream and heat through. Add more salt, if desired, and pepper. Ladle into shallow bowls. Top with green chiles. Scatter pepitas over soup, if using. Serve hot.
Corn plus potatoes plus smoked peppers plus dairy equals a Chardonnay every time. With the chowder and the blue cornmeal muffins, select a full-bodied and oaky Chardonnay.
- Calories: 270
- Carbohydrate Content: 29 g
- Cholesterol Content: 40 mg
- Fat Content: 15 g
- Fiber Content: 2 g
- Protein Content: 6 g
- Saturated Fat Content: 8 g
- Sodium Content: 490 mg