The Corn Chowder

Brief Introduction

This is literally everyone’s favorite soup. I found it in Fine Cooking, it was advertised at Poblano, something, bougie, whatever. The original was conceived as a soup eaten as a starter or side, so I quadrupled the amounts. I can’t reliably find poblanos or a decent ear of corn in this county, so I’ve adapted. It’s a soup that can be eaten year round to the satisfaction of all of us.

Servings: Makes enough for us + lunch the next day, with side bread.

Time: Solid hour and a half with all the chopping and the simmering.

Ingredients

• 4 tablespoons butter
• 2 medium yellow onion, chopped
• 4 carrots, peeled and chopped
• 4 celery stalks, chopped
• 3 bell peppers, chopped
• Spice Pack
  • 2 teaspoons cumin
  • 2 teaspoons coriander seed
  • 2 Bay Leaves
  • 1/2 tsp Cayenne Pepper powder
• 1/2 cup all purpose flour
• 1/4 cup tomato paste
• 8 cups reconstituted vegetable stock concentrate
• 6 cups whole milk
• 6 cups red potatoes, skins on, small dice
• 1 pound frozen sweet yellow corn kernels

Directions

1. In the large Dutch oven or stock pot (at least 8 quarts), melt butter over medium heat and add the onions, carrots, celery, and peppers and a couple heavy pinches of salt and allow to sweat for 5 to 7 minutes.
2. Add the spice pack; move it around for 30 seconds to 1 minute.
3. Add the flour and tomato paste, stirring constantly and vigorously for 30 seconds.
4. Add the stock and milk, increase the heat to high and bring to a boil.
5. Add the potatoes and the corn. Return to boil and then reduce to a simmer until the potatoes are cooked (~15 to 20 minutes).
6. Discard the bay leaf, check for saltiness needs, and eat it like you mean it.

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