Fresh Sweet Corn ChowderFrom krumkake 8 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.
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