I have so much corn, it’s getting ridiculous. For the past three weeks my CSA share has come with 6 ears of corn and well, I’m corn-ed out. So I decided to make a corn chowder that I plan on freezing to enjoy when I’m craving corn in non-summer months. I’m hoping the texture of the chowder doesn’t change after freezing. I found this recipe on Simply Recipes, and chose to make it without the bacon. I also had green bell peppers from my CSA share, so I used that instead of buying a red pepper.
Ingredients:
1 1/2 Tbsp unsalted butter
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 green bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves
Prepare all your vegetables.
In a large saute pan, melt the butter over medium heat. Add the onion and cook for 4 to 5 minutes or until soft.
Add the carrot and celery and cook for another 4 or 5 minutes.
Cut the corn cobs in half and add them to the saute pan.
Add the milk and bay leaf.
Bring to a boil and reduce heat to a light simmer (low heat, maybe even the “warm” setting).
Cover and cook for 30 minutes. Do not boil; make sure it is just at a light simmer. This is to prevent the milk from burning.
Remove the cobs and the bay leaf. Turn the heat up to medium. Add the potatoes, green pepper, 1 teaspoon salt and pepper, to taste.
Bring to a simmer and reduce heat to low. Simmer for 15 minutes or until potatoes are fork tender.
Increase the heat again and add the corn kernels and thyme. Bring to a boil. (Last time) reduce the heat and simmer for 5 minutes.
I had a bit of this just to make sure it turned out alright, and it was really good! I wish I had cut the vegetables much much smaller, I found it to be a bit too chunky. This is a hearty colder weather dish, so I can’t wait to break this out when the leaves begin to change.
I love corn chowder. I’ve never cooked it with the cobs in the soup. I will have to try that next time. This sounds perfect for cooler weather.
WOw yummy!!!! lovely click!!!!
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I love corn chowder….AND that you put the corn ears in the stock!
It is still a bit to hot here to enjoy corn chowder, But I bookmarked your recipe for later.
Your corn chowder looks so good! I LOVE corn! I was planning on making corn chowder later today, so your post was perfect timing. I also put the cobs in the stock, but never thought of sauteeing them too, what a great idea!
What a great chowder, this looks delicious!! 🙂
Corn chowder is one of the things on my list of things I’d like to make! Are carrots usually in it??? Love that.