The other night I made a corn chowder from a Williams-Sonoma cookbook that was amazing, so I thought I would post the recipe. It tastes like it has cream or sugar in it since it is so creamy, but the creaminess comes from a corn broth and corn pureed together. Who knew? Creaminess with cream? All that's in it is corn, red peppers, potatoes, onion and milk. I added the avocado on top because I thought it would add an extra creaminess, and cut some of the kick from the red pepper. Success.
4 ears of corn, husks and silk removed
1 cup milk (I used skim, and it turned out great)
1 yellow onion
1 Yukon gold potato, peeled and chopped
1 red bell peper, seeded and chopped
pinch of cayenne pepper
chopped green onion tops
salt and pepper
*Slice the kernels off the corn, then using the dull side of the knife, run the blade down the corn cob to extract the "milk" from it. Repeat with all the corn cobs. Put the corn kernels and cobs in a large saucepan.
*Add 6 cups of water to pan and place over high heat. Boil, then reduce the heat to medium-low, and simmer uncovered, for 10-15 minutes or until broth is flavorful. Pour contents through a sieve, reserving both the kernels and the corn broth. Return half of the broth to the pan. Divide the cooked kernels in half.
*In a blender, combine the remaining broth, half of the kernels, and the milk, and puree until a creamy mixture forms. About 2 minutes.
*Add the yellow onion, potato, bell pepper, and cayenne to the broth in the pan and bring to a boil. Reduce to a simmer and cook for 10 minutes until potato is tender. Add the corn-milk mixture, and the remaining corn. Heat through. Stir in salt and pepper to taste.
*Garnish with onion tops and sliced avocado. We ate ours with slices of French bread which we loved! (I may or may not have eaten the leftover French bread on the couch while watching Big Brother...does nobody else watch this show? We haven't found anyone that does, but we are slightly addicted).