how2heroes » Ultimate Corn Chowder

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Serves 10-12

Ingredients

10 ears of fresh corn
10 cups chicken stock or chicken broth
1 stick (4 oz) salted butter
1 large onion, chopped (Marjorie uses Vidalia but Spanish or red work well too)
2 large celery stalks, minced
1 clove garlic, grated
6 medium Yukon gold potatoes, peeled & cut into 1” chunks
10 scallion greens & whites, sliced
2 tbsp fresh parsley, chopped
1 tsp celery salt
ground black pepper & sea salt to taste
2 cups heavy cream
4 tbsp cornstarch
6 dashes Tabasco sauce
6 dashes Worcestershire sauce

Fava Bean & Corn Succotash

olive oil to coat small sauté pan
24 fresh shelled fava beans
2 ears of fresh corn

Optional for Garnish

cooked crisp bacon
fresh chopped parsley

How-to

Make Chowder

Peel the corn and with a chef's knife shave the raw corn kernels off the cob
Place the corn kernels in a bowl and set aside
Place the shaved cobs in a large pot filled with chicken broth
Bring to a boil, then cover and simmer for 20-25 minutes
Meanwhile, melt the butter over medium heat in a heavy-lined stockpot. Add the onions, celery and garlic and sauté for 5-7 minutes
Add the potatoes and sauté an additional 5 minutes
Turn off the chicken broth and pull out and discard the cobs. Pour the stock into the vegetables, and cover to let cook until the potatoes are tender about 12-15 minutes
Remove the cover and add the corn kernels to cook an additional 5-7 minutes
Add the scallions and freshly chopped parsley. Season with salt and pepper
Dissolve the cornstarch into the heavy cream and stir well. Add to the soup and turn heat down slightly. Stir constantly with a whisk for 3-4 minutes
Add Tabasco and Worcestershire, turn off heat and let sit about 5 minutes before serving

Make Fava Bean & Corn Succotash

Peel the corn and with a chef's knife shave the raw corn kernels off the cob
Heat olive oil in small sauté pan over medium-high heat
Add fava beans and corn. Saute 5 minutes, then remove from heat

Plate & Garnish

Ladle soup into individual bowls
If garnishing, top each bowl with succotash, chopped bacon and a sprinkle of parsley

Recipe by Chef Marjorie Druker
New England Soup Factory
August 2010

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Marjorie Druker

Marjorie Druker is the chef and owner of New England Soup Factory and co-author of New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup. With her husband Paul Brophy, both Johnson & Wales University grads, they are the last word in soup in the Boston area. "Feed Your Body Well" is their motto and they live up to that mission statement. Delicious, healthy & aromatic soups have earned New England Soup Factory mention in "Restaurant and Institutions" magazine, "Nation’s Restaurant News," "Restaurant and Business" magazine and "Newsweek." In addition, they have received a Best of Boston nod four years running from Boston Magazine. Marjorie uses only the best ingredients and a devotion to her business to produce amazing gourmet soups, sandwiches and sides. If you're not lucky enough to live near a New England Soup Factory location, check out Marjorie's cookbook. Beautifully illustrated and painstakingly written, it's a must-have if you love soup.