Corn Chowder

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

Course Main Course, Soup

Cuisine American

Keyword American Food

Prep Time 15

Cook Time 30

Servings 4

Calories 321kcal

8 ears fresh sweet yellow corn husked and silks removed and kernels cut from the cob
1 cup Smoked almonds
1 large 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 of thyme
Salt and freshly ground black pepper to taste
2 quarts Corn stock
1 Tbsp chopped chives for garnish
6 Tbsp olive oil
Tofurky or Beyond Meat Optional

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