Corn Chowder with Jalapeno Cream

Total Time:
1 hr 25 min
35 min
50 min

Serves 6 to 8

  • 3 cups of chicken stock
  • 1 cup dry white wine
  • 1 garlic clove
  • 2 sprigs fresh thyme
  • 3 pounds (about 6 dozen) littleneck clams in the shell, scrubbed clean
  • 4 tablespoons (2 ounces) unsalted butter
  • 1 cup diced onion
  • 1/2 cup diced leek, white part only
  • 1/2 cup diced carrot
  • 1/4 cup diced celery
  • 6 or 7 ears fresh sweet corn, shucked, kernels removed, reserving cobs
  • 1 1/2 cups heavy cream
  • Salt
  • Freshly ground white pepper
  • Juice of 1/2 small lemon
  • Jalapeno Cream:
  • 1/2 cup heavy cream, whipped
  • 1/4 cup sour cream
  • 1 jalapeno pepper, cored, seeded, and minced
  • 2 tablespoons chopped cilantro
  • Salt
  • Freshly ground white pepper
  • Lemon juice
  • In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.

  • In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.

  • Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.

  • While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.

  • Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cop corn kernels and serve immediately.

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