Fresh Sweet Corn ChowderFrom krumkake 9 years ago
- 4 ears sweet corn, husks removed (I like to use the bi-colored corn) shopping list
- 4 slices fried, crumbled bacon (optional - use a bit of butter to saute veggies if you omit bacon) shopping list
- ½ medium onion, finely diced shopping list
- 1 medium potato, baked and cut into small dices (I like to leave the skin on, but remove it, if you prefer, after baking the potato) shopping list
- dash of dried thyme shopping list
- some sea salt and black pepper shopping list
- 1 cup milk or half-and-half (I use fat-free half and half) shopping list
How to make it
- Remove corn kernels from cob by running a sharp knife from top to bottom of cob – rotate cob, cutting kernels off all sides.
- Use a spoon to run down the sides of the stripped cobs to extract as much of the "milk" as possible from the cob, letting the milk fall into the corn kernels.
- For soup stock, break the stripped corn cobs into thirds and place in a medium saucepan with 3 cups of water.
- Bring to a boil; reduce to simmer and cook cobs for 20 minutes. Remove cobs from pot and strain the liquid – you should have about 2 cups of corn stock.
- In a medium saucepan, cook bacon until crisp; drain bacon and crumble into small pieces.
- Remove bacon, leaving 1 tablespoon bacon grease in pan (if you don’t use the bacon, add 1 tablespoon butter to pan).
- Saute onions in bacon grease (or butter) until translucent, about 5 minutes.
- Add the diced potato, corn kernels and any "milk" that you extracted from the cob, 2 cups corn stock, thyme, and season with salt and pepper to taste.
- Bring to a simmer; cook, partially covered for about 30 minutes, skimming any foam from the top as necessary.
- Taste and adjust seasoning, if needed. If you like a thicker chowder, thicken with a roux of equal parts flour to melted butter, OR use a few tablespoons dried potato flakes until desire consistency is reached.
- Add milk or half-and-half.
- Heat through (don’t boil).
- Serve, topping each bowl with some crumbled bacon.
People Who Like This Dish 37
The Cookkrumkake Chicago Suburbs, IL
The Rating9 people
Made this last night and my husband used the word "great." I will be making this again, that's for sure. Thanks Krumkake.wynnebaer in Dunnellon loved it
this sounds fabulous. I have never thought to use the cobs for the stock...can't wait to try this recipe. Debdebwin in Toronto loved it
Krumkake, this sounds so delicious! I can't wait to taste your chowder! Everyone is going to love this recipe! Thanks so much for posting this one as this is just what I was searching for!annieamie in Los Angeles loved it