It’s a simple recipe that takes advantage of colour and flavour to make a ripe, garden driven chowder. Just chop, cook and enjoy. The trick, in my humble opinion, is the staging of the vegetables in perfect timing so none are mushy or overcooked. Avoiding the use of flour, thickening instead with cornstarch, it’s gluten-free.
- 1 onion
- 2 – 4 carrots
- 6 – 8 small potatoes
- 1 ½ cups cooked smoked ham, cubed
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 2 teaspoons paprika
- 1 ½ cups vegetable or chicken stock
- 2 ½ cups milk
- 2 – 3 ears fresh corn
- ½ sweet pepper, diced
- ½ cup green beans, cut into 1 ½ inch pieces
- ¼ cup heavy cream (35%)
- 1 small zucchini, diced
- 3 tablespoons cornstarch
- Salt and pepper – to taste
- In a large-ish pot over medium heat melt your butter and begin by sweating your onions until semi-transparent (about 2 minutes). Season well with small and pepper then add carrots, potatoes and ham and season with thyme and paprika, tossing to coat. Sweat lightly for about 2 minutes, stirring as needed, adding a touch of vegetable oil if necessary to ensure the pot doesn’t burn.
- Add stock and milk, just to cover. Bring to a low boil then immediately reduce heat to medium low and simmer for 6 – 8 minutes stirring frequently, until potatoes are about half cooked.
- Slice corn from the cob, leaving as much of the kernel intake as possible, and add to your chowder base along with pepper and green beans. Simmer for four or five minutes.
- Add cream, taste and adjust seasoning as needed, then bring chowder up to a hard boil over medium-high heat. While pot is coming up in temperature mix cornstarch with about 2 tablespoons of water in a small bowl to create a slurry. Once chowder is boiling add cornstarch mix and stir immediately to combine and thicken. Cook at high for about 3 minutes, under constant watch.
- When chowder is thickened turn off heat and stir in zucchini, leaving the pot on the burner. Cover with a tight lid for about 4 minutes then serve.
In this recipe we cook our vegetables in order of density keeping the zucchini for last. Zucchini takes mere minutes to cook as holds a tremendous amount of water so, ideally, you want your chowder thicker than you might like to serve it *before* adding the zucchini. This way your softest vegetable will still remain intact, and crisp while releasing just the right about of liquid to make your corn chowder the perfect consistency. If you find it too thick for your liking, thin slightly with milk.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Chowder
- Cuisine: American