It is essential to use Cope's Sweet Corn--this dried corn is thought to be a Native American product, originally developed so corn could be stored throughout the year. Cope's Corn is also popular in Pennsylvania Dutch cooking. Pop into Pennsylvania General Store in Reading Terminal to stock up. You'll be hooked; the creamed corn and corn casseroles that feature this ingredient are heavenly. But I digress. Back to the chowder.
I am not as notorious as Claire about tinkering with recipes, especially virgin ones, but in this case, I did some tweaking. The original version as suggested by Gourmet is here. My slightly altered (mushroom-free, unpureed, simpler) version is below. You be the judge.
Cope's Corn and Shrimp Chowder
1/2 cup chopped onion
1/4 cup choped parsley
1 7 oz package Cope's corn
3 TBSP butter
1 cup heavy cream
6 cups chicken stock
1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
3/4 lb medium shrimp, tails removed, shelled, deveined and cut in 1/2
Sriracha or your favorite hot sauce
Saute onion and parsley in butter til softened. Add corn, cream, stock, and seasonings. Bring to boil, then immediately lower and simmer for 45 minutes til corn is completely soft. Add shrimp and simmer til just cooked through about 8 minutes. Douse with a few drops of Sriracha if desired.
This was a huge hit; I think it would be epic with crab as well. Think I'll try that next time! But I'm not waiting til next January.
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