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Corn Chowder is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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6 fresh medium ears of corn or 3 cups frozen whole kernel corn, thawed
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon cooking oil
1, 14 1/2 ounce can chicken broth
1 cup cubed, peeled potato
1 cup milk
4 teaspoons all purpose flour
1/8 teaspoon pepper
Dash ground red pepper
1/2 cup diced, fully cooked ham
1/2 cup shredded sharp cheddar cheese (2 ounces)
2 tablespoons snipped fresh parsley
If using fresh corn, cut off just the kernel tips, scrape cob. You should have 3 cups of corn. Place 1 3/4 cups corn in a food processor or bowl. Cover and process until smooth; set aside. In a large saucepan cook onion and celery in hot oil until onion is tender but not brown. Stir in chicken broth and potato. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Stir in corn puree and the remaining corn. Cook uncovered, about 10 minutes more or until potato and corn is tender, stirring occasionally. In a small bowl combine milk, flour, pepper, and ground red pepper; stir into corn mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute. Stir in ham and cheese; cook and stir until cheese melts and soup is heated through. Garnish with parsley. Makes 5 servings.
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