White Corn Chowder
- 4 to 6 ears of white corn, husks and silk
- 4 Tbs. (1/2 stick) unsalted butter
- 1/2 large yellow onion, minced
- 1 large celery stalk, minced
- 1 lb. russet potatoes, peeled and cut into
- 2 cups chicken stock
- 1 cup water
- 1 1/2 tsp. minced fresh thyme
- 1 cup half-and-half
- Salt and freshly ground pepper, to taste
- 3 Tbs. thinly sliced fresh chives
In a large saucepan over medium heat, melt the butter. Add the onion and celery and sauté until soft, about 10 minutes. Add the potatoes, stock, water and thyme and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer and cook until the potatoes are almost tender, about 8 minutes. Add the corn, cover and continue to simmer gently until the corn is tender, 3 to 5 minutes more.
Transfer about 4 cups of the soup solids to a food processor along with enough of the cooking liquid to achieve a puree. Secure the lid and cover with a kitchen towel. Process until smooth and return to the pan. Stir in the half-and-half and season with salt and pepper.
Reheat the soup gently over medium-low heat. Ladle into warmed soup bowls and garnish with the chives, dividing evenly. Serve immediately.