What To Know
- In this blog post, we’ll guide you through the delectable process of making corn chowder from scratch, using the freshest corn on the cob.
- To remove the kernels, hold the cob upright in a large bowl and run a sharp knife down the length of the cob, close to the kernels.
- Making corn chowder from fresh corn on the cob is a culinary adventure that will reward you with a delectable and heartwarming dish.
Corn chowder, a classic comfort food, is a symphony of flavors that evokes the essence of summer. While traditional recipes often call for canned corn, nothing beats the sweet, crisp taste of fresh corn on the cob. In this blog post, we’ll guide you through the delectable process of making corn chowder from scratch, using the freshest corn on the cob.
Gathering Your Ingredients:
To craft this culinary masterpiece, you’ll need:
- 6 ears of fresh corn on the cob
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable stock
- 2 cups whole milk (or plant-based alternative)
- 1/2 cup all-purpose flour
- 1/4 cup butter or vegan butter
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 cup diced potatoes or carrots
Shucking and Cutting the Corn:
Begin by shucking the corn on the cob. To remove the kernels, hold the cob upright in a large bowl and run a sharp knife down the length of the cob, close to the kernels. Use the back of the knife to scrape off any remaining kernels.
Sautéing the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté until softened and fragrant.
Creating a Roux:
Whisk in the flour and cook for 1 minute, or until the mixture is golden brown. This roux will help thicken the chowder.
Adding Liquids and Seasonings:
Gradually whisk in the chicken or vegetable stock and milk. Bring to a simmer and add the corn kernels, thyme, salt, and pepper.
Simmering and Thickening:
Reduce the heat to low and simmer for 15-20 minutes, or until the chowder has thickened. If desired, add diced potatoes or carrots and simmer for an additional 10-15 minutes, or until tender.
Finishing Touches:
Once the chowder is thick and flavorful, remove from the heat and stir in any additional seasonings to taste. Garnish with fresh parsley or chives.
Serving and Enjoying:
Serve the piping hot corn chowder with crusty bread or crackers. Enjoy the sweet, creamy goodness that will warm your soul and tantalize your taste buds.
Variations:
- Spicy Corn Chowder: Add 1/2 teaspoon of chili powder or cayenne pepper for a kick.
- Seafood Corn Chowder: Stir in 1 cup of cooked shrimp or crab meat for a briny twist.
- Cheesy Corn Chowder: Sprinkle 1/2 cup of shredded cheddar cheese over the chowder before serving for a gooey indulgence.
Tips for the Perfect Corn Chowder:
- Use the freshest corn on the cob for the sweetest flavor.
- Don’t overcook the corn, as it will become tough.
- If you don’t have chicken or vegetable stock, use 4 cups of water and add 1 bouillon cube.
- Adjust the thickness of the chowder by adding more flour or milk as needed.
- Serve the chowder immediately for maximum flavor.
The Bottom Line:
Making corn chowder from fresh corn on the cob is a culinary adventure that will reward you with a delectable and heartwarming dish. By following these simple steps, you can create a bowl of pure comfort that will satisfy your cravings and leave you wanting more.
What You Need to Know
Q: Can I use frozen corn in this recipe?
A: While fresh corn is preferred, frozen corn can be used. Thaw it completely before adding it to the chowder.
Q: How can I make this recipe vegan?
A: Use vegetable stock, vegan butter, and plant-based milk.
Q: How long will the corn chowder last in the refrigerator?
A: Store the chowder in an airtight container in the refrigerator for up to 3 days.
