I thought I bought everything that I needed to make corn chowder. Not only did I shop poorly, I read the recipe poorly. So. I had to improvise. But if the smell in the kitchen has any bearing…it may be a hit.
I didn’t read I needed 3 cups of half and half. I read 3 tbsp. And while I thought I bought an onion, I did not. Here’s the way I managed it:
1/3 c olive oil
2 garlic cloves minced
1/3 c. flour
32 oz vegetable broth
4 ears of corn, shucked, and corn separated from husk…keep the husks and milk the husks as best you can
8 oz half & half
Saute the bacon until crispy in the olive oil. When nearly done, add the garlic and saute briefly. Add flour after the garlic becomes fragrant. Add flour a bit at a time, to make a roux.
Add vegetable broth and stir until thickened. Add half & half. Season with salt & pepper.
Incorporate corn and cobs. Let it come to a boil, then reduce heat and let it simmer for 20 minutes (or a little more).
After cobs have steeped for 20-30 minutes, remove them and discard. Let sit for around 15 minutes and then season with salt & pepper to taste.
Serve with minced roasted red peppers and scallions.
It smells fantastic. I could always up the garlic or add garlic powder. I could also have incorporated the red peppers during cooking but I wanted more of a pure corn flavor.
The original recipe calls for 3 cups of half & half. Instead I used 1, and 4 cups of vegetable broth (original recipe calls for 2). So, it’s lighter. I still used the half & half…I suppose if you REALLY wanted to knock down the calories/fat, you could use fat free half & half. There’s an idea.