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Two-Corn Chowder with Green Chili and Scallions
This light, bright take on a classic summer chowder uses corn in two forms: fresh kernels and canned hominy (dried kernels treated with alkali, then cooked until tender) to double the corn flavor. Peak-season fresh corn is ideal—after cutting away the kernels, we use the stripped cobs to infuse the broth with even more flavor. But if fresh corn is out of season, the chowder is still delicious made with a 12-ounce bag of frozen corn kernels and without the addition of the cobs (no need to thaw the frozen corn before use). Yellow corn, as opposed to white, gives the chowder the best color.
ears fresh corn, husks and silk removed
tablespoons (½ stick) salted butter
01Using a chef's knife, cut the kernels from the ears of corn; you should have about 3 cups. One at a time, stand each cob in a wide bowl, then use the back of the knife to scrape from top to bottom all around it, allowing the liquid to drip into the bowl. Add the kernels to the bowl, then cut each cob in half and reserve separately. On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the scallion whites, garlic, chili, and corn kernels and liquid. Cook, stirring occasionally, until the chili is softened, about 7 minutes. Stir in the hominy, potatoes, broth, 1½ teaspoons salt and ½ teaspoon pepper, then distribute in an even layer. Add the corn cobs to the pot.
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