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Corn Chowder To Eat Now And Freeze For Later

Corn is a little bit like zucchini in that if you are growing it and you have it 'coming out your ears' you may run out of ways to cook it.

corn chowder with chives and cheddar cheese

Photo: Heather Tallman

You can garnish this chowder with everything from cheese and sour cream to fresh herbs and crab meat.

Corn is a little bit like zucchini in that if you are growing it and you have it ‘coming out your ears’ you may run out of ways to cook it. I know that a few times over the summer we bring in a huge haul of ears to shuck, eat right away, and freeze for later.

One of our family favorites has always been corn chowder. I love corn chowder because it is so versatile and hearty. Add meat, lumped lobster or crab, blue cheese or feta, or diced fresh veggies on top. What I don’t like about chowder is that it can really pack a caloric and fatty punch.

Last summer I decided to make my usual recipe except this time leaving out of the milk/cream, most of the flour and almost all of the butter. What I got was a rich chowder that gets its body from pureed corn. The base of this soup has an intense corn flavor that I got from using what most would throw out: the boiling water and the cobs.

Corn Cob Corn Chowder

Ingredients

  • 8 large ears of corn, cooked with kernels cut off
  • boiling water from corn, keep hot
  • 1 cob, after you have cut the kernels off
  • 4 cloves of garlic, minced
  • 1 medium sweet onion
  • drizzle of olive oil for pot
  • 1 small can of chicken stock (you can use broth but I like the body of stock)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 bunch chives, chopped
  • salt and pepper to taste
  • Garnish: cheese, sour cream, hot sauce, fresh veggies, blue cheese, lobster, crab or other meats

Cooking Directions

  1. To a heavy soup pot add the olive oil, onions, garlic and a pinch of salt. Saute until translucent. Add the butter and flour to form a light 'roux'. When this is incorporated but not brown, add the broth. Stir until it is a nice little base.
  2. Add all but a handful of the kernels to the pot. (I reserve some to throw in at the end for texture.) Add the cob to the pot as well. (It gives a little more 'corn' flavor and helps make the soup creamier.)
  3. Add two ladles of boiling water from the corn pot. (Why use regular water when you can use this wonderful boiling water? I didn't want to waste it!) Let this simmer on a low setting for a while, or if you are crunched for time, raise the temperature, stirring often. Boil for 15 minutes.
  4. Remove the cob and puree the contents of the pot.
  5. Add in the extra kernels and any amount of boiling liquid you feel you need to get the desired consistency. Just before serving, add the chopped chives.

Heather Tallman

Heather Tallman is a Bloomington native, freelance writer and mother to 2 busy boys. She is also a food writer for her local newspaper as well as the creator of Basilmomma, a cooking blog. She writes about her culinary hits and misses and all of the life that goes along with it. Her goal is to create fast, fresh and family-friendly meals that teach her children and others that creating meals from farm to table is not only attainable but easier than you think.

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