serves
6-8
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp + 1 tsp unsalted butter (see Note)
- 2 shallots, finely diced
- Kosher salt
- Freshly ground black pepper
- 6 cobs (ears) corn
- 3 tsp flour
- 1 small wedge parmesan (Parmigiano-Reggiano) cheese
- 6 cups (1½ L) vegetable broth
- 1 cup (250 ml) milk or cream
- 2 tbsp finely chopped chives
- 3 tsp finely chopped parsley
- Sour cream, for serving
Instructions
- In a large saucepan, melt the butter over medium heat. Add the shallots, season with salt and pepper, and cook for 3 to 4 minutes or until tender.
- Meanwhile, remove the corn kernels from the cobs by standing them on their ends on a clean kitchen towel and running a sharp knife down the sides. Add the corn kernels to the pan and set the corn cobs aside. Season with salt and pepper and cook for 2 to 3 minutes until lightly golden. Sprinkle over the flour, stir in, and toast for about 1 minute.
- Cut the rind off the cheese and add to the pan along with the corn cobs and vegetable broth. Bring to a boil then reduce the heat to medium-low and simmer for 15 to 20 minutes to allow the flavours to come together.
- Remove the cobs and cheese rind from the pot, pour in the milk or cream, and grate in parmesan to taste. Using an emersion blender, blitz the soup to your desired consistency. Taste and season with more cheese, salt, and pepper. Cover and keep warm over low heat until ready to serve.
- Just before serving, stir through the chives and parsley, reserving a little to garnish, and serve topped with sour cream.
Note
• For a meaty, smoky flavour, replace the butter with three strips of diced thick-cut bacon. Cook until crisp, remove from the pan, and use the rendered fat in place of the butter in the recipe. Scatter the crisp bacon over the chowder before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
