Impress Your Guests With Ali Larter's Perfect Summer Recipe
Nobody loves corn more than my family—a bold statement, I know, but one that I feel comfortable backing up every time I watch Teddy demolish a cob and ask for another. In the dog days of summer, nothing tastes better. Corn is sweet, vibrant, and highly seasonal—it is to July what cranberries are to November, an American classic that can be consumed on its own or tied deliciously into a number of recipes. For example, corn chowder.
I know, it’s hot out and most cream is busy getting iced, but whip up this hearty yet light chowder once and you’ll be making it on the weekly till the crops run dry. What makes this recipe so special is the homemade corn stock, which takes time but makes all the difference—serve it up with biscuits and you’ll have the whole family asking for seconds. Or, if you want to turn it from weekday to wow, toss in some cooked lobster and you’re ready for guests, or even date night.
This summer, get a little extra corny with your loved ones. Come autumn, we’ll move (back) to cheese…
Ingredients for Corn Chowder
4 ears corn, husked
6 tbsp. unsalted butter
2 leeks, white part finely chopped
5 cups water
2 1/2 tbsp. fresh thyme
2 russet potatoes, peeled and chopped into
1 tsp. salt
1 tsp. black pepper
1 1/2 cups half-and-half
1/4 cup freshly chopped chives
1 jalapeño, seeded and minced
Directions for Corn Chowder
First, prepare your corn stock. In a large pot over medium heat, melt the butter and cook the leeks 10 minutes or until translucent and fragrant. Remove the kernels from the corncobs over a bowl to retain any liquid, then “milk” the corn into the bowl by rubbing down the sides of the cobs with the back of your knife. A small additional amount of white liquid should emerge—this will give wonderful corn flavor to your stock. Break the cobs in half, then add to the pot with water and thyme. Cook uncovered for a half-hour.
Add the potatoes, salt, pepper, and kernels, and cook an additional 15 minutes. Remove the cobs and discard. Pour half-and-half into pot, mix, then flavor with additional salt and pepper to taste. For added punch, garnish each bowl with chives and jalapeño! Devour.
Total Cooking Time: 1 hour
What's your favorite way to serve corn in the summer? Share your recipes below!