I'm from New England. This IS how you say it and spell it.
Here’s a recipe for a New England classic made vegetarian and gluten free. Of course, you can still use bacon for the extra richness or add lobster for a decadent summertime delight. See variations below. A traditional chowder might use a roux -- equal parts butter and flour cooked to a paste -- for thickening, but I’ve found that a purée of fresh corn kernels plus potatoes cooked down into the broth create the exact same result and help the chowder maintain it’s fresh light consistency rather than becoming gelatinous. Note: this chowder will also work well with leftover previously cooked corn on the cob. Just remove kernels from cobs and use both as if they were fresh. You might not extract as much flavor from the previously cooked cobs and the kernels won’t be as crunchy in the chowder but it’s certainly a great use for leftover corn on the cob.
- 5 ears of corn
- 1 bay leaf
- 3 teaspoons sea salt, divided
- 2 tablespoons olive oil or unsalted butter, plus more butter for serving if desired
- 1 onion, medium dice
- 4-5 medium red potatoes, small dice
- ¼ teaspoon dried thyme (optional)
- pinch cayenne pepper (optional)
- 3 cups half-n-half, whole milk or combination
- ¼ cup fresh thyme leaves (from about 6-7 sprigs)
- 1 teaspoon minced parsley leaves
- black pepper to taste
1. Cut corn kernels from cobs. Using the back of your knife, scrape the remaining kernels and juices from the cob. Set aside.
2. Boil 3 cups water with 2 teaspoons sea salt and add cobs (with kernels removed) and bay leaf. Simmer for 10 minutes. Drain and reserve liquid. Discard the cobs and bay leaf.
3. In a soup pot, heat the olive oil on medium high heat until it shimmers. Add diced onion and a pinch of salt and sauté until soft, about 3 minutes.
4. Add potatoes, another pinch of salt, dried thyme, and cayenne if using, and reduce heat to medium. Cook for about 5 minutes or while you prepare the liquid.
5. Put about a cup of the reserved corn stock and 1 cup of the corn kernels into a blender. Blend until smooth. Alternatively, you could just add the corn kernels to the liquid in a large measuring cup and purée with an immersion blender. Add this liquid to the pot and simmer for about 20 minutes or until potatoes are very tender. Season to taste with salt and black pepper.
6. Add remaining corn kernels and cook for about 4 minutes.
7. Add milk and thyme, and warm until liquid just begins to steam. Be careful not to boil the milk. Season to taste with salt and pepper. Serve with an additional pat of butter, if desired, and minced parsley leaves.
With Bacon: At step 3, render the bacon until crispy in the soup pot. Remove bacon strips and lay on paper towels. Drain excess grease so that you are left with about 2 tablespoons in bottom of pan. Sauté diced onion in the 2 tablespoons of bacon fat and continue with recipe. Add roughly chopped bacon bits to the chowder just before serving.
With Lobster: At step 7, add previously cooked and shelled lobster meat, cut into bite sized pieces, with the milk and thyme.
To freeze: After adding the corn in step 6, remove from heat and allow to cool. Freeze the partially finished chowder at this point. To reheat and finish, simply defrost in the fridge or in a pot over low heat. Bring to a simmer and ensure potatoes are heated through. Add milk and thyme and continue with step 7.