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Parmesan corn chowder
Cheesy and packed with nutrients, this chowder is a great idea on a cold winter day.
YIELDS
6
TO
8
Ingredients
- 3 tablespoons unsalted butter
- 2 shallots, finely diced
- Kosher salt and black pepper, to season
- 6 ears of corn
- 1 tablespoon flour
- 1 small wedge Parmigiano-Reggiano cheese
- 6 cups (1 1/2 L) vegetable broth
- 1 cup (250 ml) milk or cream
- 3 tablespoons finely chopped chives
- 1 tablespoon finely chopped parsley
- Sour cream, for serving
Directions
- In a large saucepan, melt the butter over medium heat. Add the shallots, season with salt and pepper, and cook for three to four 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 two to three minutes until lightly golden. Sprinkle over the flour, stir in, and toast for about one minute.
- Cut the rind off the Parmigiano-Reggiano 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 Parmigiano-Reggiano rind from the pot, pour in the milk or cream and grate in Parmigiano-Reggiano 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 and serve topped with sour cream. Enjoy!
TIP: 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.
