New Orleans-Style Corn Chowder

From Cook's Country | June/July 2009

Why this recipe works:

We began our search for velvety New Orleans-Style Corn Chowder and unambiguous corn flavor with fresh corn. For depth, we cooked the onions, celery, red bell pepper, and corn in the rendered andouille sausage fat. This technique added toasty, slightly caramelized flavors to the corn and by… read more

We began our search for velvety New Orleans-Style Corn Chowder and unambiguous corn flavor with fresh corn. For depth, we cooked the onions, celery, red bell pepper, and corn in the rendered andouille sausage fat. This technique added toasty, slightly caramelized flavors to the corn and by extension, the chowder. Tasters preferred red potatoes in the chowder, which retained their shape and added a pretty gleam of pink. To thicken the chowder and intensify flavor, instead of a traditional flour and butter roux, we pureed canned corn with some chicken broth. This produced a golden, satiny chowder base with a vibrant fresh corn taste.

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Serves 6 to 8

Be sure to save the cobs for the chowder.

Ingredients

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