Rania’s Recipe: Summer Corn Chowder

Rania Harris stopped by PTL to show off a delicious corn chowder recipe that features some wonderful summer flavors!

Summer Corn Chowder

Stock:
8 ears corn, husks and silks removed
2 quarts water, or more if needed
4 cups chicken stock, low-sodium
Sea salt and freshly cracked black pepper to taste
1/4 cup roughly chopped garlic cloves
1 Anaheim pepper, roughly chopped
2 shallots, peeled and roughly chopped
3 stalks celery, roughly chopped
Chowder:
2 cups red potatoes, peeled and diced (1/2-inch)
4 tablespoons butter
1 sweet onion, diced
1 Anaheim pepper, small dice
1/4 cup diced poblano peppers
1 tablespoon minced garlic
3/4 cup diced bacon – cooked crisp
Sea salt and freshly cracked black pepper to taste
1/2 cup heavy cream

Directions:

Cut the corn kernels off of the cob and set aside ~ reserve the cobs.

Put the corn cobs into a large stock pot, add the water, chicken stock, salt, \pepper, garlic, peppers, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.

In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. Remove from heat and set aside.

In a large stock pot, over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Sauté until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Using an immersion blender, puree the mixture.

Combine the pureed corn stock, remaining corn, potatoes and bacon in a large pot and then add in the heavy cream.  Heat the chowder and adjust the seasoning with additional salt and pepper, if necessary.

Serves: 8

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