Still corn season here, and Mr. Linkey made a delicious corn chowder last night. No pics, or measurements, but it’s one of those dishes where you can wing it.
6 corn cobs, cut the kernels off then scrape cob to get the juices out.
Toss cobs into a pot, cover with water and boil to make stock.
Saute the kernels, add a lid and steam for a bit to cook through.
Saute a chopped onion until translucent, but not browned.
Add 3/4 of the kernels, the onion, and some stock to the blender and blend until smooth.
Blister a couple not-too-spicy peppers (poblanos, Cubans, hatch chiles) then peel and saute with a mix of mushrooms.
Add the blended mix and reserved kernels to a pot and heat through. Serve in bowls, top with a healthy serving of the peppers and mushrooms.
I’ve been trying to reduce my dairy intake, and this was a creamy delight. Would never know there wasn’t heavy cream in it.
The mushroom and pepper mix is good, but mushrooms got a tad rubbery. I’m tempted to try a “mushroom bacon” recipe I saw recently, to switch it to a crispy topping…
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