A couple of weeks ago I told you about my adventures on the #KSCornTour. But, you know me, what I remembered the most was the food. We ate a lot. I mean A LOT!!! And most of the dishes featured corn—of course!
On our last evening in Wichita, we ate at Public at the Brickyard in the city’s Old Town area. Located on one of the many brick roads in this area, the restaurant was a cozy, warm place to enjoy a meal. They scope out local farmers and beer vendors to bring their efforts to Public customers.
We met up with some Kansas corn farmers to talk about their lives and agriculture in the state, and what they see for the future. It was a fun and informative evening.
But what I remembered the most was the Corn Chowder. Rich, creamy, slightly sweet, and a little smoky from the roasted corn.
How good was the soup?
I ate the whole bowl before remembering to take a photo.
I considered licking the bowl clean but I try to save that behavior for home.
Before leaving town, I went back to the restaurant and
begged asked for the recipe.
Fortunately, they were willing to share…and let me share with you.
The homemade version tasted just as amazing as the restaurant one. With the arrival of autumn’s chill, this is a comforting way to warm up and would be the perfect start to a holiday meal.
Public at the Brickyard’s Corn Chowder
Reprinted with permission
8 ears of corn, roasted
2 yellow onions, diced
8 cloves garlic, minced
1 tablespoon fresh parsley, minced
2 tablespoons vegetable oil
1/4 cup red wine vinegar
4 cup chicken stock
2 pints heavy cream
1/4 cup sugar
Salt and fresh ground pepper to taste
- Roast corn and cut corn off the cob. (Or used frozen corn—see note below.)
- In pan, heat vegetable oil and heat onion and garlic. Deglaze with red wine vinegar. Reduce for two minutes. Add chicken stock, sugar, cobs and half of corn.
- Simmer 30 minutes and remove cobs.
- Puree mixture with electric blender and return to pan. (Be careful not to fill blender too full so you don’t spray hot molten liquid out of the top.) Add heavy cream and remaining corn to pan.
- Simmer 10 minutes. Salt and pepper to taste.
Note: Since fresh corn season was over when I made this, I used frozen corn kernels. There is approximately 3/4 cup of kernels on every ear of corn so you can use approximately 7 cups of kernels for this dish. To roast them, I put the kernels into the pan with the vegetable oil and sautéed them until they started to brown. Then I added the onion and garlic to sauté until tender.
Note 2: I’ve made this in a slow cooker. I placed the frozen corn kernels, diced onion, garlic, and chicken broth into the slow cooker, set on low, and let cook for 8 hours. Remove about half of the corn kernels, and then blend the rest until smooth. Add back the kernels, and the remaining ingredients. Allow to continue cooking until the soup is hot.
Disclaimer: This post and the #KSCornTour are sponsored by Kansas Corn, which is a collaboration of the Kansas Corn Growers Association and the Kansas Corn Commission. They paid for all of my travel expenses and compensated me for this post. However, my writings, views, opinions, thoughts, and cravings are entirely my own.