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Two-Corn Chowder with Green Chili and Scallions

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.

  • Makes
    4-6 servings
  • Cook Time
    1 hour
  • Slow Cook Time
    3 to 3½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

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.

Tip

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.

Ingredients
  • 3

    ears fresh corn, husks and silk removed

  • 4

    tablespoons (½ stick) salted butter

  • 1

    bunch scallions, thinly sliced, and white and green parts reserved separately

  • 2

    medium garlic cloves, chopped

  • 1

    poblano chili, stemmed, seeded and chopped

  • 28

    ounce can hominy, rinsed and drained

  • 1

    pound Yukon Gold potatoes, unpeeled, cut into 1-inch chunks

  • 3

    cups low-sodium chicken broth

  • Kosher salt and ground black pepper

  • ½

    cup heavy cream

Step 1

Using a chef's knife, cut the kernels from the ears of corn; you should have about 3 cups.

One at a time, stand each cob in a wide bowl, then use the back of the knife to scrape from top to bottom all around it, allowing the liquid to drip into the bowl. Add the kernels to the bowl, then cut each cob in half and reserve separately.

On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the scallion whites, garlic, chili, and corn kernels and liquid.

Cook, stirring occasionally, until the chili is softened, about 7 minutes. Stir in the hominy, potatoes, broth, 1½ teaspoons salt and ½ teaspoon pepper, then distribute in an even layer. Add the corn cobs to the pot.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 7 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the corn cobs. Select More/High Sauté, then stir in the cream and scallion greens and cook, stirring occasionally, for about 3 minutes. Taste and season with salt and pepper.

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