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Gordon Ramsay Corn Chowder

Spoonful of creamy corn chowder with potatoes, charred corn and chives
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Sweet corn simmered with potatoes in a quick stock made from the cobs, part-blended for a velvety body, then finished with a little cream, lemon and cayenne. Smoky charred kernels and chives go on top.

Ingredients

Scale

For the Corn Stock

  • 6 ears fresh corn, kernels cut off (about 4 cups) and cobs reserved
  • 5 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • 4 sprigs fresh thyme

For the Chowder

  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, cut in 1/2-inch cubes
  • 1/2 tsp smoked paprika
  • kosher salt and black pepper to taste

To Finish

  • 1/2 cup heavy cream
  • 2 tsp fresh lemon juice
  • a pinch of cayenne pepper
  • 2 tbsp chopped fresh chives
  • crème fraîche or sour cream for serving (optional)

Instructions

  1. Stand each ear of corn in a wide bowl and cut off the kernels (about 4 cups). Break the cobs in half.
  2. Simmer the cobs, broth, bay leaf and thyme in a medium saucepan for 15 minutes. Discard the cobs, bay leaf and thyme stems.
  3. Meanwhile, heat the olive oil in a cast-iron skillet over high heat. Cook 1 cup of the kernels in a single layer for 4 to 5 minutes, stirring only once or twice, until blistered and golden. Set aside for garnish.
  4. Melt the butter in a Dutch oven over medium heat and cook the onion and celery with a pinch of salt for 7 minutes, until soft but not browned. Add the garlic and smoked paprika and cook 1 minute.
  5. Pour in the corn stock, add the potatoes and bring to a boil, then simmer 15 minutes until tender.
  6. Stir in the remaining 3 cups of kernels and simmer 5 minutes.
  7. Blend about 3 cups of the chowder until smooth, venting the blender lid, then stir it back into the pot.
  8. Stir in the cream and warm gently without boiling. Add the lemon juice and cayenne, season with salt and pepper and serve topped with the charred corn, chives and crème fraîche if you like.

Notes

Refrigerate for up to 4 days, or freeze for up to 3 months, ideally before adding the cream. Reheat gently over medium-low heat with a splash of broth, and keep the charred corn separate until serving.

Nutrition

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Find it online: https://gordonramsayeats.com/gordon-ramsay-corn-chowder/