kitchen domesticity: summer corn chowder

You may not have known this about me, but I live in a divided household, and it's a divide that runs pretty deep: the Vermeulens are pretty polarized when it comes to how they like to eat corn. I go nuts over corn on the cob, particularly grilled just right so that some of the kernels are ever-so-slightly browned. It was one of my favorite foods growing up, and it still reigns supreme among my cherished comfort foods. Jason, however, prefers his kernels loose: when in charge of dinner, corn will inevitable come from the can (in his defense, it's usually organic), boiled on the stove, and the loose little kernels, while tasty, make me yearn for the cob version. When we do eat from the cob, Jason will actually cut his kernels off of the cob, and I just cringe. He cannot understand why any sane human being would prefer to eat their corn still tethered to a stalk - that's just asking for a long night with a toothpick and floss. (Which, ironically, is EXACTLY what happens to me when I eat popcorn, something he loves to inhale by the fistful. Go figure.)

Thankfully, we do come together in harmony for one style of corn: summer corn chowder.

I came across this recipe a while ago, after we discovered a local restaurant's savory, delicious corn chowder that was, sadly, the only worthwhile option on an otherwise ho-hum menu selection. It is hearty, creamy without being too heavy, easy to make, full of delicious corn and potatoes, and is a perfect solution to my search for an easy, no-fuss take-to-work lunch option. We make it often in our house, no matter what the season, and even the fussy toddler likes it. So, without further adieu and to kick off what is I hope the first of many more blog posts, the recipe:

Summer Corn Chowder (adapted most gratefully from here)
4 tablespoons butter
6 tablespoons onion, chopped
3/4 cups celery, large dice
2-1/2 cups hot water
2 cups raw potato (I like red), cut in 1/2 inch cubes
3 cups frozen corn, thawed (or fresh corn, if you have it)
4 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
1 quart half & half
3 tablespoons flour

Over medium heat, melt butter in a medium stockpot or Dutch oven, add chopped onion and celery, and simmer for 5 minutes or until soft (but not browned). Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are just barely tender.

In a small bowl, whisk the flour into one cup of the half & half until well-incorporated, then stir into the soup. Add the remaining 3 cups of half & half.

Simmer for about 15 minutes on medium low, uncovered, stirring frequently, until the soup has thickened into a creamy consistency (when cooled, it will slightly thicken even more). Correct the seasoning to your liking with additional salt and pepper, as desired. Correct the consistency, if desired: to make the soup thinner, add a little milk. To make the soup thicker, simmer another 5-10 minutes.

Note: I have made this soup in a ton of different, sometimes unintentional variations. I have used dried onion flakes instead of real chopped onion - still good (though nothing beats a fresh vegetable). I've accidentally omitted the celery when I forgot to get it from the store - less roughage, but still tasty. I've accidentally added the half & half at the beginning of the recipe (along with the water) instead of at the end - still tasty. I've never used fat-free half & half, but I'd be willing to bet that if you used a combination of half fat-free and half regular (heh - half half & half, in other words), it would still be mighty tasty and with less fat. I've never done fresh corn off the cob, but I can imagine it would taste amazing with the extra effort. The one thing I highly recommend you NOT omit or change is the incorporation of the flour into a small portion of the half & half: I've forgotten this step before and thought I could just throw in the flour into the pot, and what I end up with is a soup that has the consistency of milk, with some strange, unappetizing lumps of flour thrown in, even if I whisk the heck out of it (doesn't work).

Finally, ENJOY.  You can pretty much make this recipe to taste however you prefer: more salt, less pepper, thicker consistency, less potatoes, more corn, whatever.  It makes for a great vegetarian meal on its own, or as a nice side dish.