Two-Corn Chowder with Green Chili and Scallions
For our light, bright take on a classic summer chowder, we take inspiration from Jacques Pépin and use two kinds of corn (fresh kernels and canned hominy) for double the corn flavor.
- Makes4-6 servings
- Cook Time1 hour
- Slow Cook Time3 to 3½ hours
- Active time plus cooling30 minutes active
- 6
This light, bright take on a classic summer chowder uses corn in two forms: fresh kernels and canned hominy (dried kernels treated with alkali, then cooked until tender) to double the corn flavor. Peak-season fresh corn is ideal—after cutting away the kernels, we use the stripped cobs to infuse the broth with even more flavor. But if fresh corn is out of season, the chowder is still delicious made with a 12-ounce bag of frozen corn kernels and without the addition of the cobs (no need to thaw the frozen corn before use). Yellow corn, as opposed to white, gives the chowder the best color.
Don’t forget to reserve the scallion whites and greens separately, as they are used at different times. Also, don’t use half-and-half or milk, which lack richness and body and will break when cooked.
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