Recipe

Fresh Sweet Corn Chowder Recipe

	Krumkake / All my dishes 1 year, 1 month ago When sweet corn comes into season, I like to take it off the cob to freeze the corn, and save the stripped cobs for this soup in the fall. I've made this less fat by using fat-free half-and-half and omitting the bacon, and it still is very flavorful.... More Prep:25m Cook:60m Servings:4	Krumkake
	creamy rich sweet corn chowder

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Ingredients

4 ears sweet corn, husks removed (I like to use the bi-colored corn)

4 slices fried, crumbled bacon (optional)

½ medium onion, finely diced

1 medium baking potato, peeled and cut into small dices

dash of dried thyme

some sea salt and black pepper

1 cup milk or half-and-half (I use fat-free half and half)

Directions

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 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, skimming any foam as necessary, until potatoes are tender, about 30 minutes.

Taste and adjust seasoning, if needed.

Add milk or half-and-half.

Heat through (don’t boil).

Serve, topping each bowl with some crumbled bacon.

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Comments

msloyola 1 year, 1 month ago said:
Yum! This sounds delicious.

absinthebride 1 year, 1 month ago said:
Huge fan of anything with bacon. :) This sounds wonderful.

recipediva 1 year, 1 month ago said:
Sounds yummy.

erisgrrrl 1 year, 1 month ago said:
OMG this looks so easy! I just got a slew of corn from my ma's garden and this would be a perfect way to use them! :D

peetabear 1 year, 1 month ago said:
This sounds good.. there's a bunch of corn coming in our garden, yummy

inmaculada 12 months ago said:
A very good friend of mine, Katie from South Carolina, many years ago, taught me how to make several kinds of chowder and since her hubby was from Maine, New England Clam and Shrimp Chowder was the first I tested and I LOVED IT!!. After that I cooked many chowders and my favorite is Shrimp and Corn Chowder, but never tried with fresh corn, so I will cook this as soon as here in Mallorca gets a little cold (now it´s about 26ºC) and we are still coming to the beach and watching for sun burns...

wynnebaer 11 months, 3 weeks ago said:
Made this last night and my husband used the word "great." I will be making this again, that's for sure. Thanks Krumkake.

rosej 8 months, 2 weeks ago said:
Yum! I'll be trying this soon. Where does anyone get fresh corn this time of year? I'm going to have to use frozen for the time being.

debwin 5 months ago said:
This sounds fabulous. I have never thought to use the cobs for the stock...can't wait to try this recipe. Deb

mrtnzangel8 2 months, 1 week ago said:
Wynne gave me the heads up on this recipe...will definitely give it a try! :)

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