Channel Islands Corn Chowder

Ingredients

In this adaptation of Vermont Corn Chowder to Channel Islands cuisine, we incorporate the flavors of the coastal region. While the original recipe focuses on the heartiness of the corn and potatoes, our Channel Islands Corn Chowder adds a touch of seafood, such as shrimp or lobster, to enhance the coastal essence. The use of local herbs and spices also adds a unique flavor profile that reflects the culinary traditions of the Channel Islands. We alse have the original recipe for Vermont Corn Chowder, so you can check it out.

• 4 cups (946ml) fish or vegetable broth 4 cups (946ml) fish or vegetable broth
• 4 ears of fresh corn, kernels removed 4 ears of fresh corn, kernels removed
• 1 pound (454g) potatoes, peeled and diced 1 pound (454g) potatoes, peeled and diced
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 pound (227g) shrimp or lobster, cooked and chopped (optional) 1/2 pound (227g) shrimp or lobster, cooked and chopped (optional)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g) paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the corn kernels and diced potatoes to the pot, and stir to combine.
3. 3.
   Pour in the fish or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the potatoes are tender.
4. 4.
   Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the chowder while still leaving some texture.
5. 5.
   Return the pureed soup to the pot, and stir in the heavy cream, dried thyme, and paprika. Season with salt and pepper to taste.
6. 6.
   If desired, add the cooked and chopped shrimp or lobster to the chowder, and simmer for an additional 5 minutes to heat through.
7. 7.
   Serve the Channel Islands Corn Chowder hot, garnished with fresh parsley.

Treat your ingredients with care...

• Corn — Use fresh corn for the best flavor. If fresh corn is not available, you can use frozen corn kernels as a substitute.
• Shrimp or lobster — If using shrimp, make sure they are peeled and deveined. If using lobster, remove the meat from the shell and chop it into bite-sized pieces.

Tips & Tricks

• For a thicker chowder, you can mash some of the cooked potatoes with a fork before adding the cream.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or a dash of hot sauce to the chowder.
• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.

Serving advice

Serve the Channel Islands Corn Chowder as a main course for lunch or dinner. Accompany it with a side of crusty bread or a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish the chowder with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or in a large soup tureen for a cozy and inviting presentation.