This corn chowder (or, as my relatives in Massachusetts would say “chowdah”) manages to be thick, rich, and flavorful without being high in calories. Potatoes are replaced with rutabaga, and there is so much depth from the other ingredients that it doesn’t need cream or any other thickener.
Please note that I save the one thing that most people throw away when they chop celery: the leaves. This most underrated part of the most underrated vegetable adds an incredible amount of flavor when sprinkled on top of the chowder. It also works incredibly well for gumbo or anything else that uses celery.
|Prep Time||15 minutes|
|Cook Time||45 minutes|
- 4 cups cooked corn kernels
- 5 cups stock refer to https://absolute0cooking.com/recipe/how-to-make-a-stock/
- 1/2 medium red onion chopped
- 1 pound rutabaga peeled and chopped
- 4 slices bacon cut in small pieces
- 4 celery stalks chopped, reserving celery leaves
- 1 tsp fresh thyme
- 1 Tbsp kosher salt
- 1/2 tsp black pepper
- If you have corn on the cob, cut the kernels off the cobs and set aside. Add the cobs to the stock and heat on medium for at least half an hour. Remove cobs and discard.
- Cook bacon pieces in a large pot on medium heat. Once the fat starts to melt, add onion. Cook stirring frequently until onion turns translucent, about five minutes.
- Add thyme, and stir in. Add rutabaga and celery, and stir continuously for about a minute.
- Add half of the stock, and half of the corn kernels, to a blender. Blend until smooth. NOTE: using a food processor will result in a grainy texture. Add to pot along with remaining stock. Stir thoroughly, then cover. Cook until rutabaga pieces are tender, about 30 minutes.
- Add remaining corn, and stir thoroughly. Add salt and pepper, adjusting to taste.
- Serve with celery leaves sprinkled on top.
Refer to How to Make a Stock to make your own stock for this recipe.