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The Honolulu Advertiser
Posted on: Wednesday, September 6, 2006

Corn chowder for chowderheads

 •  Asparagus of the sea

By J.M. Hirsch
Associated Press

Fresh corn is is the key to a corn chowder that really tastes like the star ingredient. This one also has milk, onion and garlic sauteed in olive oil.

LARRY CROWE | Associated Press

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Corn chowder shouldn't taste like seafood chowder that somebody forgot to add the seafood to.

Trouble is, most do. The best are insipidly watery and flavorless. The worst are cloyingly thick with enough cream to induce a coronary. In the middle are those so overly spiced you could be slurping pork chowder, for all you can taste.

Is it too much to ask that a corn chowder showcase the taste and texture of fresh corn? Setting that as my goal, I began devising a better batch.

Start with the corn. Only fresh ears will do. Not just because the kernels have so much more flavor: The cobs themselves play a key role in flavoring this dish.

Simmering the cobs in milk infuses the chowder with intense corn flavor.

Next, the base. While many recipes call for cream or half-and-half, I opted for whole milk. This gave me the richness appropriate to a chowder without overwhelming either the corn or the palate. You can use soy milk.

Seasonings would be simple: a bit of thyme, salt and pepper. While cumin and even hot peppers are common additions, they feel more appropriate for a winter soup.

To help round out the flavors with a savory note, I used a base of diced yellow onion and garlic sauteed in olive oil. To that I added finely diced potatoes to give the chowder a bit more body.

A final note on thickness. If you prefer a thicker chowder, transfer half of the finished product to a blender and puree until chunky smooth. Return to the pot and stir to mix well.


  • 4 cups milk

  • 7 ears corn

  • 2 tablespoons olive oil

  • 1 large yellow onion, diced

  • 1 1/2 cups finely diced potatoes (about 1 large potato or 2 small)

  • 1/2 teaspoon dried thyme

  • 4 cloves garlic, minced

    In a large saucepan, bring the milk to a low simmer.

    Meanwhile, cut the corn kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Set kernels aside.

    When the milk is warm, add the corn cobs and simmer 10 minutes.

    While the cobs simmer, heat the olive oil in a large skillet over a medium-high heat. Add the onion, potatoes and thyme and saute about 8 minutes, or until potatoes are just tender. Add the garlic and saute another minute.

    Discard the cobs. Transfer the potato and onion mixture into the milk. Add the corn kernels and simmer 15 minutes. Season to taste with salt and pepper.

    Makes three servings.

  • Per serving: 550 calories, 22 g fat, 8 g saturated fat, 35 mg cholesterol, 175 mg sodium, 75 g carbohydrate, 7 g fiber, 25 g sugar, 19 g protein.