I’ll likely be making Jasper White’s Lobster and Corn Chowder this weekend or next, but I had a hankering for chowder today – without quite so much work – and selected the simple and delicious Shaker-style corn chowder from White’s 50 Chowders book, the recipe below. The corn and Yukon Gold potatoes here are from Willard Farm.
The only change I sometimes make to this recipe is to use rosemary instead of cumin in step 3 for a completely different background note – either a sprig of fresh rosemary, fished out afterward, or ½ teaspoon ground rosemary. Today I stuck to the original.
To go with, I made a couple loaves of simple crusty bread, River Cottage style, one of those to be frozen for later. At the end of this article, there’s a seven-minute River Cottage instructional video and recipe for the bread – do watch that video and see how easy it is. I’ve also included there Jasper White’s general notes on corn and on the importance of curing chowder (yes, some things do benefit from curing). I enthusiastically recommend his book on chowders – it’s both authoritative and fun.
From 50 Chowders – One-Pot Meals – Clam, Corn & Beyond by Jasper White (2000)
Yield: About 7 cups; serves 6 as a first course
Corn chowder is the king of farmhouse chowders. Hundreds of recipes for it have been published over the years, but since corn and salt pork were staples of the American farm, it is likely that corn chowder was being made and enjoyed long before any recipe was ever printed. The oldest recipe I have come across is by Mary Lincoln, founder of the famous Boston Cooking School, in her Boston Cook Book (1884). Fannie Merritt Farmer, her successor, also published a corn chowder recipe in the original Boston Cooking School Cookbook (1896). A crop of corn chowder recipes followed Mary Lincoln’s, appearing in cookbooks from Philadelphia to Los Angeles and just about everywhere in between. Some were thickened with flour, others with egg yolks. Some, like Fannie Farmer’s, used canned corn (which has been around since the mid-1800s), some used fresh corn. The use of milk, cream, or condensed milk also varies from recipe to recipe. The Shakers, members of the well-known utopian community, are renowned today for their austere yet beautiful furniture, but they were also highly regarded for their cooking skills, especially their farmhouse chowders. My version of corn chowder is made similar to the Shaker style, according to a recipe from the Shakers at Hancock Village in Pittsfield, Massachusetts (1900), using fresh corn, butter, and cream. Its mellow, sweet flavor and lovely pale golden color are very comforting, and it is a big favorite with children as well as adults.
Serve corn chowder as a starter, with toasted common crackers or Pilot crackers. Or serve with Sweet Corn Fritters, Skillet Corn Bread or Corn Sticks, or Anadama Bread on the side to add a delicious contrasting corn flavor to your meal.
Since corn is the heart and soul of this dish, the success of your chowder will rely a great deal on the quality of the corn you use.
If you are making chicken stock or broth especially for this recipe, add the corn cobs (do not scrape them in this case) to that stock for more corn flavor.
Although potatoes help to thicken this chowder, I also use a bit of cornstarch to give it an extra smooth and creamy consistency. Mix the cornstarch and water to create a smooth paste, called a slurry, before you add it to the chowder.
The ground cumin adds an interesting but subtle contrast to the predominant corn flavor of this chowder. In the Southwestern-style corn chowder variation that follows, the amount of cumin is doubled, letting it stand out even more. The small amount of turmeric brightens the chowder’s color, making it a little more yellow.
For equipment, you will need a 3- to 4-quart heavy pot with a lid, a wooden spoon, and a ladle.
A note on this blog entry: For my own future reference, I’ve put double-recipe quantities in square brackets here – so “3  medium ears” just means 3 for a single recipe and 6 for a double.
3  medium ears fresh yellow or bicolor corn
4  ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
2  tablespoons unsalted butter
1  medium onion (7 to 8 ounces [14 to 16 ounces]), cut into 1/2-inch dice
1/2  large red bell pepper (6 to 8 ounces [12 to 16 ounces]), cut into 1/2-inch dice
1 to 2 [2 to 4] sprigs fresh thyme, leaves removed and chopped (1/2  teaspoon)
1/2  teaspoon ground cumin [alternate: 1/2 teaspoon ground rosemary or two sprigs fresh rosemary]
1/8 [1/4] teaspoon turmeric
1  pound Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
3  cups Chicken Stock or Chicken Broth
Kosher or sea salt and freshly ground black pepper
2  teaspoons cornstarch, dissolved in 2  tablespoons water
1  cup heavy cream
2  tablespoons minced fresh chives or thinly sliced scallions
1. Husk the corn. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. Cut the kernels from the cobs and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
2. Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
3. Add the butter, onion, bell pepper, thyme, cumin [or rosemary], and turmeric and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned. [If using rosemary sprigs, fish them out and discard.]
4. Add the corn kernels, potatoes, and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper.
5. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
6. When ready to serve, reheat the chowder over low heat; don’t let it boil. Ladle into cups or bowls and sprinkle with the chopped chives.
VARIATION: Corn Chowder with Tomato and Basil
Peel 1/2 pound ripe red tomatoes: Score an X in the bottom of each tomato. Drop into a pot of boiling water for about 30 seconds, until the skins loosen. Cool the tomatoes in ice water, drain, and pull off the skin. Quarter the tomatoes and cut out their juicy centers, reserving them for another use. Cut the tomato flesh into 1/2-inch dice; you should have about 3/4 cup. Add the tomatoes to the chowder right after you add the cornstarch (Step 5). When you remove the chowder from the heat, stir in 2 tablespoons of chopped fresh basil along with the cream.
VARIATION: Southwestern-Style Corn Chowder
Increase the cumin to 1 teaspoon. Just before you add the cornstarch (Step 5), add 1 small poblano chile, roasted, peeled, seeds removed, and cut into small to medium dice. After you add the cream, stir in 2 or more tablespoons chopped fresh cilantro.
VARIATION: Corn Chowder with Sweet Potatoes
To make this delectable sweet chowder, substitute 1 pound sweet potatoes, cut into 1/2-inch dice, for the white potatoes. Sweet potatoes cook a little faster than all-purpose potatoes, so reduce the cooking time to about 8 minutes, then proceed with the recipe as instructed.
Simple White Loaf
From River Cottage
1 kg bread flour
10g fast-acting yeast
15g fine salt
1/2 tbsp canola or olive oil (optional), plus extra to oil the dough
600 ml water
1. Combine the flour, yeast and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.
2. Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.
3. When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size – in the region of 1½ hours.
4. Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/475°F/gas mark 10, or its highest setting. Put a baking tray in to heat up.
5. When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and put in the oven. Bake for 10 minutes, then reduce the heat to 190°C/375°F/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.
Jasper White on Corn
From 50 Chowders – One-Pot Meals – Clam, Corn & Beyond by Jasper White (2000)
The flavor of corn combines so naturally and beautifully with other chowder ingredients, it is little wonder that this staple of the American kitchen has found its way into hundreds of chowder recipes. The essence of chowder is making something special out of what is at hand, and for many people, especially those away from the coast, corn fits that criterion. In addition to playing the leading role in Corn Chowder, it performs wonderfully as a supporting ingredient in Lobster and Corn Chowder, Savory Summer Fish Chowder, Chicken Chowder with Corn, and several others.
Canned corn has been around for more than a hundred and fifty years, and its use in corn chowder is probably just as old. I do not use canned corn, but you can substitute canned or frozen niblets by volume in any of the recipes that call for fresh corn. Canned creamed corn has an artificial flavor I dislike, and I do not recommend it. My style of cooking celebrates fresh ingredients, and I don’t like to use foods that are not in season. Since chowder doesn’t call for or need the most tender delicate types of summer corn (trucked-in cellophane-wrapper supermarket corn works fine), I am content to make good corn chowders from fresh corn for eight or nine months of the year.
Types of Corn
The best types of sweet corn for chowder are the hearty yellow or bicolor varieties. Most of the corn in the market today is one of the sugar-enhanced hybrids. Unlike the old-fashioned varieties that need to be rushed from the field to the pot, these maintain their sweetness for long periods. Because of the extended cooking corn receives in chowder, texture is not a factor. When you stop for chowder corn at the supermarket, you most likely won’t have a lot of choice, but the corn will probably be right for chowder. At the farm stand, remember that tender young freshly picked white corn like Silver Queen, which is an ethereal experience when eaten on the cob with butter and salt, will not have the same result cooked in chowder. In either case, look for large ears, preferably of yellow corn; bicolor is the second choice. And it is fine to save a few pennies and buy yesterday’s corn. Some of the best varieties of yellow corn are Earlivee, Kandy Kwik, Sugar Buns, and Tuxedo. Among the most flavorful varieties of bicolor corn are Athos, Double Gem, Delectable, and Clockwork.
I have come across early chowder recipes that call for dried corn, but I’m sure these were driven by necessity, not choice. Sweet corn is a vegetable, but dried corn is a starch. Adding it to a chowder would produce something more akin to porridge than chowder.
Cutting Corn from the Cob
To prepare corn for chowder, husk it, then carefully remove the silk. Wiping the ear with a dry towel will remove any recalcitrant silk. Stand the ear with the tapered end up on the cutting board. Using a sharp knife, cut from top to bottom, keeping the knife close to the cob but not cutting into it. Then use the back of the knife to scrape away the remaining moist bits of corn still attached to the cob — what I call the “milk.” The cobs can be broken in half and added to any stock that is intended for a corn chowder; if you are going to do this, don’t scrape the cob, just leave the milky bits on to flavor the stock.
Jasper White on “Curing” Chowder
The term curing is used in Cape Cod to describe one of the most consequential (and easiest parts) of chowder making — allowing chowder to rest while the flavors meld. Do not underestimate the importance of this process. It is during the resting and cooling-off period that chowder undergoes a metamorphosis, emerging with a deeper flavor and richer texture. Once you cook the chowder and remove it from the heat, you have two options: you can let it sit for up to 1 hour at room temperature to cure, or you can refrigerate it (curing it in the refrigerator) for up to 3 days. A 1-hour resting will improve your chowder immensely, and refrigerating overnight or longer is even better! If you decide to refrigerate your chowder, let it cool at room temperature for 30 minutes, then place it in the refrigerator uncovered. Covering can prolong the cooling process, resulting in a warm center that is ideal for bacterial growth. Bacteria ruins the flavor and shortens the shelf life of food. Cover the chowder only after it has chilled completely. I do not recommend freezing chowder, because it destroys the texture of the ingredients, but the stocks and broths in this book, which are often more time-consuming to make than chowder, can be made up to 2 months in advance and kept frozen. Always date the stocks and broths you store in the freezer.