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Test – WP Recipe Maker Recipe

Chef Jade December 11, 2021 2 MINS READ

Corn Chowder Test Recipe

One of the many tasty things you can make with a cob of corn.

Prep Time 1

Cook Time 2

Total Time 3

Course Main Course

Cuisine American

Servings

Calories 220 kcal

8 ears Fresh, sweet yellow corn Husked and silks removed and kernels cut from the cob
1 cup smoked almonds
1 onion diced
10 garlic cloves
1 lb fingerling potatoes cooked separate (boil 15 minutes or until soft) cut into rounds
1 bay leaf
5 sprigs thyme
2 qts corn stock

In a large pot add the onion, garlic, thyme, and oil and sweat the onions (no color) and almonds. in a separate pot take the shucked husk add water and bring to a boil for 20 minutes
When the onions are translucent add half of the shucked corn and let cook for roughly 5-10 more minutes. Add boiled corn water (corn stock) and bring to a simmer and cover for five more minutes
Starting with cold water Bring to a simmer, until potatoes are tender, about 15- 20 minutes. If you want to get fancy, cook the potatoes in advance, let them cool, and then peel the skin before you cut your rounds.
Transfer 2 1/2 cups of the chowder to a blender and blend until smooth add about 2 tbsp of olive. NOTE: while blending you may need to add water while blending.
After corn has cooked blend the cooked portion of corn add potatoes and remaining corn. Sprinkle each serving with chives