Great Corn Chowder From Stone House in Guilford For Soup Season (With Recipe)
Arnold Gold/New Haven Register
It is soup season ... what better way to warm up a cold winter’s day than with a bowl of steaming soup or chowder ... so comforting. Many of the recipe requests I receive are for soups. Here’s one.
Pat Carlquist of Guilford wrote, “My husband and I ate at The Stone House Restaurant in Guilford (506 Whitfield St., www.stonehouserestaurant.com, 203-458-3700). I began my dinner with the soup special of the night, which was Corn Chowder. It was absolutely delicious and one of the best soups I have had in a restaurant.
“It was creamy, but not thick and heavy like you would think a chowder would be. It also had a little “spicy kick” in the taste. I would love to have the recipe for it to make at home. Can you see if they would give you the recipe?”
Pat, get out your soup pot since Peter Hamme, chef and one of the owners, was happy to share the recipe.Chef Peter received a degree in food services management from Syracuse University. Prior to coming to the Stone House 13 years ago, Hamme worked at several prominent restaurants and hotels, including the AAA Five Diamond Marriott Sawgrass Resort in Ponte Vedra Beach, Fla.
After you have enjoyed the chowder, try the restaurant’s hand-harvested seared diver scallops with lemon beurre blanc served with saffron risotto. Don’t overlook dessert. The currant, ginger, strawberry pie or the chocolate truffle tart puts a sweet finishing touch on dinner at this New England-esque dining spot, where the fireplace is roaring this time of year.
Getting back to the chowder, the chef said, “Most people throw away the corncobs.” He experimented and found that using them in the recipe enhanced the corn flavor.
Stone House Restaurant’s Corn Chowder
6 ears fresh local corn
1 tablespoon olive oil
1 tablespoon canola oil
7 cups water
Kosher salt and white pepper to taste
3 ounces unsalted butter
1 large Spanish onion, diced
1 red sweet pepper, diced
1 green pepper, diced
5 cloves roasted garlic, chopped; can use pre-roasted garlic
6 tablespoons flour
2½ cups whole milk
1 tablespoon Beast hot sauce, see note
2 tablespoons fresh cilantro, chopped
Preheat oven to 400 degrees. Shuck the corn. Toss ears in both oils and season with 1 tablespoon each salt and pepper. Roast the corn, turning once halfway through, until golden brown, 15-20 minutes. Remove from oven and cool. Using a knife, cut kernels from the cob. Reserve kernels for later use.
Put water in a 3-quart saucepan, and add corncobs and salt. Bring to a boil, and reduce by a third. In another 3-quart saucepot, melt butter over medium heat. Add onions and peppers. Cook, stirring frequently, until soft. Stir in the garlic. Slowly add flour while continuing to stir. Once flour has been completely incorporated, pour in milk in a steady stream, continuing to stir. A thin paste should form to a creme brulee-like consistency.
Stir in the corn water in 3 batches, waiting a minute or 2 between batches. Reserve the cobs. Turn the heat up, and allow the chowder to boil for a minute. Reduce heat, and simmer for a half-hour. Add the roasted corn kernels, Beast hot sauce and cilantro. Adjust seasoning. If not serving immediately, you can place the cobs back in the chowder to increase the corn flavor. Serves 8-10.
This story was adapted from Stephen Fries column; the full version is at the New Haven Register online.
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