Corn Chowder

 Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 4-6 servings

Chowder Ingredients :

3 cups corn kernels ( reserve cobs for stock)

1 1/2 cup onion, finely diced 

1 cup carrot, cut into 1/4" dice 

1 cup celery, finely diced 

1 tablespoon all-purpose flour

1 lb Yukon potatoes, peeled and cut into small dice 

2-3 tsp sea salt, or to taste

1/4 tsp black pepper

1/4 tsp cayenne pepper, or to taste

4 cups corn stock

2 cups whole milk or almond milk

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1 cups corn kernels

4 oz Misha's 7.5 cheese

3 tablespoons fresh chopped cilantro

2 Tbsp Chives, chopped, to garnish ( optional )

1 lime, cut into wedges, for serving

Corn Stock Ingredients:

4 cups chicken broth

1 1/2 cups milk or almond milk

1 cup heavy cream or coconut cream


 How to Make the Corn Stock:

  1. Cut the kernels from the cobs and set kernels aside for making chowder. Place bare cobs in a stockpot.
  2. Add broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer uncovered 20 minutes. Use tongs to remove and discard cobs, strain before using corn stock .

How to Make the Chowder:

  1. Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the 3 cups of corn kernels , cookin for 3 minutes or until brown on 1 side
  2. Add onions, carrots and celery, stirring frequently, until softened, 5 to 7 minutes. Add the flour and cook, stirring constantly, for 1 minute.
  3. Add the corn stock, 1 cup of the milk, salt, cumin, coriander, and potatoes; bring to a boil. Reduce the heat to low, cover, and simmer, stirring once halfway through, until the potatoes are tender, 15 to 20 minutes
  4. In a blender, puree the remaining 1 cup of milk with 1 cup of the corn and cheese until smooth.

Pour corn mixture into chowder, stir until combined. Ladle into bowls and garnish with reserved and chopped cilantro and chives