Creamy Corn Chowder
Creamy Corn Chowder - GFCFSF
- 6 ears corn, shucked
- 3 quarts water, or vegetable/chicken stock (for added flavor)
- 2 pound red potatoes, cut into 1/2-inch cubes (5 cups)
- 1 medium onion, chopped
- 5-6 cloves garlic, minced
- 2 large carrot, halved lengthwise, then sliced 1/4 inch thick
- 2 tablespoon olive oil (you could use 4 slices of bacon here)
- 4 fresh thyme sprigs or 1 tablespoon dried thyme
- 4 bay leaves
- 1 32 ounce box of MimicCreme (www.mimiccreme.com) or Cashew Cream
- 6 scallions, finely chopped
- 1 teaspoon white pepper (if you have kids who don't tolerate spicy well, reduce this by half or substitute black pepper)
- 1/4 teaspoon cayenne
Garnish: chopped cilantro
Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."
Bring cobs, water/stock, potatoes, and 1 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.
If using bacon, slice the raw bacon into 1/2 inch pieces and cook over medium heat until done.
Meanwhile, heat oil (or use the bacon) and cook onion, garlic, carrot, and 1 teaspoon salt in oil in a large heavy pot over medium heat, covered, stirring occasionally, until onion is pale golden, about 10 minutes.
Add corn and its "milk," thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.
Stir in potatoes with water/stock and MimicCreme and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.