Making Corn Chowder with Tyler Florence

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be more budget-friendly.

Start by making a corn stock using corn cobs, silks, and husks simmered with onion and celery.

Roast the corn on the cob and remove the kernels.

In a high-speed blender, combine the soup mixture, which includes corn, celery, and potatoes for thickening.

Blend until smooth to achieve a velvety texture.

Season the blended soup with salt and a splash of lemon juice to brighten the flavors.

Prepare the 'succotash' by adding charred corn, blanched fava beans, roasted red pepper, and green bell pepper.

Stir the succotash ingredients together and warm them up.

Plate the succotash at the bottom of the bowl, leaving room for the soup.

Pour the blended corn chowder over the succotash in the bowl.

Top with chantilly cream made with sundried tomatoes and minced candied jalapenos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens