Corn Chowder With Chive Oil
My favorite season of the year has arrived; The fall. This is the perfect time of year to make really hearty meals,and soups. Corn chowder is definitely one of my favorites. There is nothing like fresh corn this time of year. This recipe is super easy to make!! I hope you like it.
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Corn chowder with chive oil
Ingredients:
10 Ears fresh corn
4 Tbsp. butter
1 Large onion chopped
4 Oz. Chopped low sodium bacon
2 Tbsp. Chopped fresh marjoram
4 Oz. All purpose flour
1 1/2 # Red bliss potato, small dice
8 Cups vegetable broth or stock
2 Oz. Garlic finely chopped
4 Oz. Vegetable oil
1 Bunch Chives
1 Cup Heavy cream
Pinch Cayenne pepper
Preparation:
1. Peel the corn and remove the kernels. Set aside.
2. Using a potato peeler, remove extra pulp from the cobs. In a cheese cloth lined bowl, add the pulp. Squeeze as much juice from the pulp as you can. Set aside.
3.In a large sauce pot over medium heat, melt the butter.
4 Add the onions, garlic, and bacon. Cook for 4 minutes till translucent.
5. Add the marjoram.
6. Add the flour and stir to combine with the butter forming a roux. Cook for 1 minute.
7. Add the Vegetable stock, cream, and corn juice.
8. Bring to a boil.
9. Once boiling, reduce heat to medium and add the potatoes and corn kernels. Cook for approx. 10 minutes until the potatoes are soft. Also season with salt and cayenne pepper at this time.
10. Meanwhile, In a blender, combine the veg oil with the chives and light seasoning. On high speed combine the two.
11. Strain the chive oil and reserve. If you have a squeeze bottle place the oil in that.
12. After 10 minutes turn off the flame. Remove half the soup and place in a separate bowl. Puree the removed 1/2 with a hand mixer. If using a blender make sure to blend in small batches!! The steam has no place to go and could cause a very bad burn!!!
13. Return the puree to the pot and stir to combine.
14. Plate em up! Garnish with chive oil, chives, croutons, and chives.