to fit smaller rice cookers.
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Thick, creamy and savory. It's exactly what you want in a chowder.
Prep: 15 min Total: 60 Mins Yield: Serves 4
4 ears of corn
1/2 onion, chopped
4 slices bacon, chopped
2 tblsp fresh thyme
2 tblsp salt
2 tsp black pepper
4 cups vegetable stock
2 red potatoes cut into cubes
1 cup heavy cream
scraped starch from cobs
Remove the kernels from the ears of corn and set aside. Reserve cobs for later use. Set rice cooker to Sauté-Then-Simmer™ and sauté bacon and onions until brown. Add corn kernels, fresh thyme, salt, black pepper, stock and potatoes and close the lid for 30 minutes. Add cream to the rice cooker and stir.
While the chowder is simmering, scrape the corn cobs bear with a potato peeler over a bowl. Collect all the scrapings into a sturdy paper or kitchen towel and squeeze out the liquid into a cup or bowl.
Remove approximately 1/2 of the soup mixture from the rice cooker and purée until smooth. Add the mixture back into your rice cooker along with the liquid corn starch from the cobs. Serve and enjoy the best corn chowder ever!