Fresh Corn Chowder with Browned Butter & Bitters

Fresh Corn Chowder With Browned Butter & Bitters



4 ears fresh corn (to make 4 cups kernels)
3 cups vegetable broth*
2 cups whole milk
image1 tsp. ANGOSTURA® aromatic bitters
4 Tbsp. butter
1 cup diced yellow onion
1 cup diced ham
3 Tbsp. flour
Fresh-ground black pepper
1 cup shredded sharp Cheddar cheese (4-5 oz.)
1/3 cup fresh basil chiffonade*


Shuck the corn, removing silk. Cut off stem to make a flat end. Stand corn on end and use a sharp knife to cut kernels from cobs. Measure 4 cups kernels; set aside. Stir together broth, milk and Angostura bitters; set aside.

In a 6-quart pot, melt butter over medium-low heat. Allow butter to bubble gently, stirring occasionally, until butter is light to medium brown. Add onions; stir and cook 3-4 minutes or until onions just start to brown. Stir in ham and continue to cook about 2 minutes more. Sprinkle in flour and gradually add milk mixture, stirring and scraping bottom of pot. Bring to a gentle boil over medium heat, stirring occasionally. Stir in corn, and black pepper to taste. Partially cover pot and simmer 15 minutes. Remove chowder from heat; stir in cheese and basil.


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