There’s something about creamed corn and Chinese people. We love it. Next to my grandmother’s stacks of Swanson’s chicken broth would be her stash of Del Monte creamed corn. Don’t get me wrong, I loved my bowls of creamed corn egg drop soup but until I had fresh-made creamed corn, there was no looking back.
This recipe of corn chowder has three components going for it. The homemade creamed corn, pre-roasting the potatoes, and a good drizzle of truffle oil.
- Corn, fresh or frozen, about 3 cups
- 1/4 cup unsalted butter
- 1 cup Cream
- 1/4 cup flour
- 2 Bay leaves
- 1 Onion, minced
- Celery heart, with leaves, chopped
- 2 Carrots, chopped
- 2 Zucchinis, chopped
- 3 medium Potatoes, diced
- Chicken/vegetable broth
- Canola Oil
- Salt and pepper
In a large skillet over medium low heat with drizzle of oil, cook 1/4 of the onions until translucent. Make a basic roux using the flour and butter. Add corn into pan then add the roux. Sprinkle with thyme, then salt and pepper. Simmer for additional 5-7 minutes. Set aside in bowl.
In a soup pot, cover the bottom with oil and cook the onions over low heat. Add celery and carrots. Stir frequently while cooking. Add broth and bay leaves and cover to cook for 15 minutes. Remove any soup sweat.
Meanwhile, return to the skillet you used to cook the corn. I am all about using the least amount of pots, pans and utensils. Generously coat the skillet with oil. Saute the diced potatoes over medium heat. Do not put potatoes in until the oil is heated. Salt and pepper potatoes. Ideally, you want to crisp the potatoes a bit. Once completed, add into the soup pot. Now, add the corn. Salt and pepper soup and add 1 tablespoon of thyme. Cook for another 10 minutes. Now add the remaining cream. You can sub the cream with non-dairy milk or even half and half.
To serve, drizzle with truffle oil!