Ingredients

The following ingredients have 4 Servings
  • 6 ears of corn (shucked)
  • corn cobs
  • 1 onion (sliced)
  • 2 bay leaves
  • 1 teaspoon white peppercorns
  • 2 teaspoons smoked salt
  • 3 tablespoons butter
  • 2 onions (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 2 potatoes (peeled and cubed)
  • corn kernels
  • 4 cups corn stock
  • 2 cups full cream (whole milk)
  • juice of 1/2 lemon
  • salt & pepper to taste
  • crispy bacon
  • sour cream
  • parsley
  • chilli (optional)

Instruction

  • Boil the shucked corn in a large pot of water until cooked.
  • Remove the corn then cut off the kernels. Set the kernels aside and return the corn cobs to the pot of water with the onion, bay leaves, peppercorns and salt.
  • Allow to simmer and reduce for 30 minutes then drain and set aside.
  • Return the pot to the heat then melt the butter over medium heat.
  • Add the onion and garlic and allow to sauté for 5 minutes.
  • Add the potatoes and corn and sauté for a further 10 minutes before adding the corn stock.
  • Allow the chowder to simmer gently for 20 minutes or until the potatoes are cooked through.
  • Add the milk, lemon juice and season to taste.
  • Transfer half of the chowder to a blender and blend until smooth. If you prefer, you can strain this mixture back in the pot but I don't mind the texture of the blended chowder so I omit this step.
  • Pour the blended chowder back into the pot with the remaining soup then check the seasoning and adjust.
  • Serve the chowder topped with a dollop of sour cream, parsley and chilli (if using) and serve with crispy bacon dippers.