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4 ounces arrowroot
4 ounces white wine
16-ounce bag frozen corn in butter
1 cup fresh chèvre
1 cup heavy cream
1 bunch scallions, minced
Remove corn from the cobs. Set aside the kernels and the cobs.
In a large, heavy-walled stock pot, bring the canola oil to medium-high heat. Saute onions, carrots and celery until translucent (about 3 minutes).
Add garlic, shallots, peppers and fresh herbs. Deglaze with sherry wine. Add stock, or base and one gallon of water, a quart of heavy cream and cobs. Bring to a boil, then immediately reduce to simmer.
While the chowder is simmering, sauté the reserved corn kernels in a bit of canola oil. (This is a reduction soup. The flavor comes from the cobs, so be patient while the soup is simmering.) Once the desired flavor profile is reached, after about two hours, add sautéed corn, salt, pepper and Tabasco.
In a bowl, stir together the arrowroot and white wine to make a slurry. Add the slurry to the pot to tighten the chowder consistency. Add the frozen corn; heat through.
For the goat cheese streaker, in a squeeze bottle or an empty ketchup bottle, mix together the chèvre and one cup of heavy cream. To serve, squeeze the mixture on top of the soup. Garnish with the scallions.
Chef’s note: Add diced potatoes if you prefer a true New England chowder.