The robust sweetness of corn shines in this satisfying blend made with heavy cream and a tiny bit of chicken broth. Use yellow or white corn according to your preference. both work equally well, although I’m more inclined to use yellow corn for the warm, satisfying hue it lends to the completed product. Finish it by scattering a dash of paprika or a few chopped chives on its surface, or place a grilled shrimp in a soup bowl and cover it with this chowder to offer a welcome surprise to whomever is lucky enough to share this meal with you.
What You’ll Need:
- 32 oz. sweet cut corn
- 1 pint heavy cream
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/4 cup chicken broth
- 2 tbsp Maseca instant corn flour
- 2 tsp white sugar
- 1 tbsp extra virgin olive oil
What To Do:
- Add 1 tbsp olive oil to baking sheet. Spread corn over entire baking sheet surface and bake at 400 degrees for 15-20 minutes.
- Remove corn from oven and spoon a little at a time into food mill set atop a large mixing bowl, and equipped with fine to medium-fine grate (this maintains smooth texture by extracting the moisture or “milk” without allowing larger pieces of outer kernel coverings into the finished dish. Mill all corn kernels until all available moisture has been pressed from the kernels. Moisture will thicken to porridge-like consistency the longer corn is milled. This is due to the presence of corn’s natural sugar, protein, and starch, and is normal.
- Heat heavy cream, salt, pepper, sugar, and chicken broth together on stovetop over low heat until a light boil is achieved.
- Whisk in corn flour, reduce heat and simmer for 10 minutes, whisking occasionally.
- Using rubber spatula, add milled corn to pot with other ingredients. Raise heat to medium and whisk until corn is thoroughly blended with other ingredients. Maintain light boil for 10 minutes, then reduce and simmer for up to one hour, whisking occasionally.