Summer Corn Chowder
Serves
4-6
This delicious summer corn chowder is rich, creamy and filled with sweet corn and tender chunks.
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Ingredients
5 pcs
kernels removed corn, on the cob
1 pc
leek, diced
1 pc
shallot, diced
1 sprig
fresh thyme, chopped
1/2 sprig
tarragon, chopped
4 cups
chicken stock, or homemade corn stock
1/2 cup
white wine
1/2 cup
whipping cream
1tbsp
unsalted butter
pinch
kosher salt
pinch
black pepper
Jumbo Prawns
4 cups
boiling water
1/4 cup
kosher salt
chilli & smoked paprika oil
1cup
smoked paprika
1cup
red chili flakes
2 cups
canola oil, or grapeseed oil
Instructions
Summer Corn Chowder
1. In a sauce pot, heat oil and butter. Add leeks, shallots, thyme & tarragon. Add pinch of kosher salt. Sauté on medium heat until translucent.
2. Add fresh corn. Add pinch of kosher salt. Sauté until bright yellow (about 2-5 minutes).
3. Deglaze with white wine, chicken stock. Bring to a boil.
4. Reduce and simmer for 15-20 minutes.
5. Add whipping cream, and reduce for 5 minutes. Adjust seasoning as required.
6. Blend in blender until smooth. Strain with sieve.
For jumbo prawns:
1. Heat water in high in a pot until boiling. Add salt.
2. Poach prawns in salt water for 2-4 minutes, or until pink throughout.
3. Set aside for service
For chilli & smoked paprika oil:
1. Place all ingredients in a small pot. On medium to low, heat oil for 5-10 minutes or until the oil is hot but not smoking. Set aside to cool.