Iowa Corn Chowder

Name: Iowa Corn Chowder
Yield: serves 4
Ingredients: 1 tablespoon unsalted butter; 1 yellow onion, coarsely chopped; 3 cups fresh or frozen corn kernels; 4 cups vegetable stock, chicken stock (page 91), or water; 2 cups heavy whipping cream or half-and-half; Salt and freshly ground black pepper; Chopped fresh chives, for garnish

December 9, 2011

Iowa is the country’s largest producer of corn, with more than 12,000 acres planted to the crop and nearly 2 million bushels harvested annually. Sadly, much of it is now genetically modified, so if you want to avoid genetically modified foods, buy organic.

Cooks' Note

Suggested Beverage: A Pinot Blanc, Pinot Gris, or Sauvignon Blanc from one of Iowa’s forty-four licensed wineries.

Recipe information

Yield
serves 4

Ingredients

1 tablespoon unsalted butter

1 yellow onion, coarsely chopped

3 cups fresh or frozen corn kernels

4 cups vegetable stock, chicken stock (page 91), or water

2 cups heavy whipping cream or half-and-half

Salt and freshly ground black pepper

Chopped fresh chives, for garnish

Preparation

Step 1
Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add 2 cups of the corn and the water. Cover and cook on low for 5 to 6 hours, until the chowder is rich and sweet.
Step 2
Using a handheld blender, carefully purée the soup until smooth. Add the cream and remaining 1 cup corn and stir well. Cover and cook for about 20 minutes, until heated through. Season to taste with salt and pepper.
Step 3
Ladle into bowls and serve hot, garnished with the chives.

The Gourmet Slow Cooker: Volume II

TagsChowder Soup Soup/Stew American Corn Vegetable Starter Dinner Nut Free Gluten Free Vegetarian Easy Weeknight Meals Simmer Slow Cooker Instant Pot Food Processor Blender Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes