But that's what happens when you decide to run off to a cottage on the beach and ignore technology, the modern world, and even the Real Housewives for over a week. E and I got back from our fabulous vacation full of sand and sun, birthday parties, Red Sox games, food, family, friends, and biking Block Island to a huge stack of mail and an even more huge amount of emails. My Google Reader had over 1000 items in it, but I'm not even going to try and catch up. The only catching up I'm doing is posting this corn chowder, which I ended up making twice in two weeks using my second sample of heirloom beans from Marx Foods. It was that good.
I love chowders, and I certainly ate my fair share of it back in RI, but I am not a fan of the amount of cream and butter often used to make them so thick and rich and, let's face it, worth eating. This recipe cuts all of that out by using pureed corn as the thickener, and it is so simple to make, literally done in ten minutes.
Chipotle Corn Chowder
8 ears of corn, cooked (I prefer them done on the grill, since it adds that smoky flavor!)
1 cup cooked white beans (I used the Marrow beans from Justin)
4 cups vegetable stock
1 chipotle pepper, diced (from a can of chipotles in adobo, found in the Mexican food aisle)
Salt and pepper to taste
Red onion, cilantro, or parsley to garnish
Slice all of the corn off the ear, getting as close to the core as possible. Pour 2 cups of stock and half of the corn into a blender and pulse to puree. Pour into a large saucepan over medium heat. Stir in remaining corn, stock, beans, and chipotle pepper. Season with salt and pepper and heat through. Serve with chopped onion or herbs to garnish.
Print the recipe