I’m super blessed to have a friend with a family corn business. At least once per year a my friend surprises me with a few ears. Last year was even more fruitful as I was brought a bag of flash-frozen corn (picked at the peak of ripeness, decobbed and quickly frozen to retain the nutrients.)
Recently I realized that frozen bag of corn was still in the freezer and needed to be dealt with soon or it was going to be lost to freezer burn.
On a snowy afternoon, we turned this frozen corn into a creamy elegant corn chowder. Seriously it was just delightful and full of corn flavor. I wouldn’t change a thing. If I had cobs of corn, I would cut the corn from them and simmer the cobs in the broth to extract even more corn goodness.
Elegant Corn Chowder
4 tbsp ghee
2 cups leeks, thinly sliced, white and light green parts only
4 -5 cups corn ( about 6 ears)
1 bay leaf
2 garlic cloves, minced
1 tsp pink salt
Fresh cracked pepper
~ 1/4 tsp cayenne pepper
3 cups vegetable broth
2 cups heavy cream
Optional garnish: Crispy pancetta, charred poblanos, avocado, cilantro, olive oil drizzle, lime wedge
Melt the ghee over medium heat in a soup pan. Add leeks and saute until tender.
Add corn, bay leaf and garlic and continue to cook for another 3-4 minutes.
Add in the broth, salt, pepper and cayenne. Bring to a light boil, reduce heat and simmer for about 20 minutes.
Carefully ladle the soup in a blender, blender until completely smooth in a blender (this may need to be done in batches). Pour the corn chowder back into the pot and slowly stir in the heavy cream.
Adjust seasoning to taste. Top each bowl with optional toppings.