Ingredients
The following ingredients have 6 Servings
- 5 ears sweet corn, shucked
- 2 teaspoons olive oil
- 2 cups water
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 2 1/2 cups whole milk
- 1 - 2 cups chicken broth
- 1 large russet potato, peeled and cut into 1/2 inch cubes
- 1/2 - 1 teaspoon salt, or to taste
- 1/4 - 1/2 teaspoon pepper, or to taste
- dash cayenne pepper
- dash nutmeg
- 1 1/2 cups chopped kale
- cooked bacon, crumbled - for garnish
Instruction
- Preheat the oven to 425 degrees F. Rub the shucked corn with the 2 teaspoons of olive oil. Place them on a rimmed baking sheet and roast, turning frequently, for about 20-30 minutes - or until the kernels start to brown. Remove from the oven and cool until safe to handle.
- When cooled, cut the kernels off of the cob. (See this quick trick for cutting corn off the cob.)
- Place the leftover cobs in a large pot with the 2 cups of water. Bring the mixture to a rolling boil. Then, lower the heat to low. Cover and cook for 30 minutes. After 30 minutes, turn off the heat, discard the cobs, and let the remaining liquid sit until you're ready to use your "corn broth" in the recipe.
- In a deep pot, melt the butter over medium heat. Add the diced onion and saute, until golden and tender, for about 3-5 minutes. Then, add the celery and garlic and saute for an additional 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture takes on a golden hue - just a couple minutes.
- Whisk in the whole milk and the "corn broth" you saved from the previous step. Stir in the corn kernels and diced potatoes. Add as much of the chicken broth as you desire until your preferred chowder consistency is reached. Season to taste with salt, pepper, and a dash of cayenne and nutmeg.
- Turn the heat to low and allow to simmer until the potatoes are tender. Just before serving stir in the kale. Garnish with crumbled bacon, or if desired, stir it straight into the soup.
