Smoked Geoduck & Corn Chowder
A light and bright corn chowder that is perfect for those end of summer days!
Ingredients
serves 2-3 people
1 quart corn or vegetable stock
2 Tbsp cooking oil
1/2 white or yellow onion, diced small
1 carrot, peeled and grated on a box grater
2 stalks celery, diced small
1 bell pepper, de-seeded and diced small
1 jalapeno, de-seeded and diced small
10-12 oz. marble potatoes, cut in half or quarters
handful of basil leaves
salt
corn kernels from 2 cobs, divided
1/2 cup sour cream or creme fraiche
1/2 cup cream, half and half or full fat milk
1 tin Smoked Geoduck
Preparation
Heat your oil in a medium sauce pot and add in the onion, celery, carrot and bell pepper. Cook until the vegetables have softened and are translucent, then add in 1 portion of the corn kernels, potatoes and the jalapeno. Cook the vegetables for a few more minutes and then stir in the basil, season with salt and add all of the corn stock. Bring the chowder to a simmer and let cook until about 1/3 of the liquid has evaporated and the potatoes are very tender. Add the second portion of corn to a blender with the cream and sour cream. Blend until smooth then stir into the warm chowder. Bring the mixture just up to a simmer, add in your tin of geoduck and serve!
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