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Top o' the Cove Corn Chowder

Yield Makes about 7 1/2 cups; 6 to 8 servings
Executive chef Guy Sockrider makes the chowder with about three times as much whipping cream as broth. This somewhat less indulgent version is still very smooth and creamy; in fact, it's quite velvety even if you reduce the cream to only 1 cup and add 1 more cup chicken broth. Garnish bowls with chive spears, if desired, and edible flowers such as blue rosemary blossoms or golden calendula peels.

Ingredients

  • 4 ears corn (7 to 8 in.)
  • 2 tablespoons butter or olive oil
  • 2/3 cup chopped celery
  • 2/3 cup chopped onion
  • 1 teaspoon fresh thyme leaves or dried thyme
  • 1 clove garlic, peeled
  • 1 potato (1/2 lb.), peeled and diced
  • 3 cups fat-skimmed chicken broth
  • 2 cups whipping cream
  • Salt and pepper

Nutrition Information

  • calories 291
  • caloriesfromfat 68 %
  • protein 7 g
  • fat 22 g
  • satfat 13 g
  • carbohydrate 19 g
  • fiber 2.7 g
  • sodium 98 mg
  • cholesterol 74 mg

How to Make It

  1. Husk the corn and discard the silk. Rinse corn. In a 5- to 6-quart pan over high heat, brown 2 ears, turning as needed to toast all sides, until kernels are speckled dark brown, about 10 minutes. Let corn cool. Rinse out pan.

  2. With a sharp knife or corn cutter, cut the toasted corn from the cobs; set aside 1/2 cup of the kernels. Also cut corn from remaining cobs.

  3. Return pan to high heat; add butter, celery, onion, thyme, and garlic. Stir often until vegetables are slightly browned, 3 to 5 minutes.

  4. Add all of the corn except for the reserved 1/2 cup toasted kernels. Also add potato, broth, and cream. Stir to mix, then bring to a boil, cover, and reduce heat. Simmer gently, stirring occasionally, until potatoes are easy to mash, about 20 minutes.

  5. In a blender, whirl the cooked mixture, a portion at a time, until smoothly puréed. Rub the purée through a fine strainer back into the pan. Add salt and pepper to taste. Bring to a boil over high heat, stirring often.

  6. Ladle the soup into bowls and top equally with the reserved browned corn kernels.