Tis the season for fresh corn on the cob! I live in the Treasure Valley of Idaho and even though I live near the Capitol of the State (Boise) we are surrounded by farms and about now a zillion little corn stands (usually the back of a pick-up) pop up. Yesterday my hubby and I were out and about and we stopped at such a place. There was a pickup and two cars and a few women and when hubby got out an adorable girl of about nine walked up to him and I overheard her say "Good afternoon sir, isn't this a lovely day?" Seems as though the crowd at the stand was the farm family and the little cutie pie was the designated greeter, farmers are smart. He bought a big bag of corn!
I was a little hesitant to do this post as this is something I just make - no recipe and I have never before measured for this dish. If it needs a little more of this or that I just add it as I go along. I am one of those cooks who, unless it is baking, consider recipes a suggestion! I measured today so here it is.
This photo is my way of getting corn off the cob without hurting myself or getting it all over the kitchen. I just put a small bowl upside down in the bottom of the big Tupperware bowl and then slice off the cooled corn. I, of course used the method to cook corn as was seen on my blog post of July 23, 2014.
Cook five (6 if they are med) big ears of corn (or more if you like more), then remove the corn from the cobs and set the cobs aside. If you add additional corn, you will probably have to add more milk.
I used my favorite copper sided pot to cook this in and the measurements on the inside of the pot are metric, it is a 5 liter pot and I filled the pot to the two liter mark and I believe that is about 1/2 gallon of 2% milk.
Place the cobs into the milk - this step is what makes this chowder so good the cobs infuse the milk with this wonderful corn flavor. Bring the milk to almost a boil and then turn it down and let it simmer away while you chop the rest of the ingredients.
I used three medium size potatoes (just wash, do not peel) two medium sweet onions and then I went to the garden and picked two jalapenos and snipped some chives, thyme and parsley. Unless you like spicy DO NOT add the jalapenos. Turns out my two were hotter than normal and our chowder was REALLY spicy.
This is what your pile of veggies should look like - it is important that the potatoes and onions are the same size dice - I use one of those inexpensive box choppers and even though I have two different sizes of Cuisinart (which I sill use) but when I have a small job like this the little box is my go to, I will provide a link in resource.
This is one of my favorite items at Costco. I think I could write a cookbook using this one ingredient. It is low in fat and calories, has 3 grams of protein in a tablespoon and is very inexpensive. One tablespoon is 35 calories and two grams of fat. When I need a quick green veggie canned French cut green beans and some chopped onion make a very tasty dish very quick. The trick to using this product is to do something to it to coax out the flavor, heat will do that. In the case of the beans I just put a tablespoon or two in the bottom of a deep sauce pan, turn on the heat and stir it and let the flavors escape before you add some finely chopped onion, cook for awhile and then add the undrained, French cut green beans.
I used my second favorite pan (thank you Drew and Dawn) to cook the veggies, herbs and bacon. You will need to use a pan that has a big cooking surface, like a big frying pan. Just drizzle about a tablespoon or so of EVOO into the pan and when it gets hot add two tablespoons of bacon and cook to coax out the flavor then add the onion and the herbs and stir and cook until the onion starts to go translucent then dump in the diced potatoes and let it cook until the potatoes are almost done, stirring occasionally. Once the potatoes are almost done, remove the cobs from the milk, add some salt and pepper to the milk and then put the cooked corn and the cooked veggies into the corn infused milk. Stir to distribute and let it get hot but not boil and then turn down and let it simmer until the potatoes are done. Check again for seasoning. You do not have to thicken this chowder as the corn and the potatoes are starchy. If it needs more milk, add some, if it needs more corn, cook another ear and add that. It's your chowder, do what you want!
Bon appetit. On a warm summer night my hubby likes a cup of this with a BLT or just a bowl for lunch with some sliced tomatoes from the garden and maybe a slice of toasted baguette, no butter just a crunchy piece of bread.
Here is the recipe as I measured today:
1/2 gallon of 2% Milk
5 large ears of fresh corn, cook the corn, remove from the cob and retain the cobs
2 medium sweet onions, diced
3 medium potatoes, diced
2 Tablespoons of real crumbled bacon
A heaping tablespoon each of fresh thyme & chives, chopped
2 Tablespoons of parsley, chopped
Salt & Pepper to taste
As far as the herbs are concerned you could of course use dried herbs so I think use what you like. Herbs de Provence would be good, if there is a particular flavor you like then use that herb - make the chowder your own.
Rachael Ray 5qt Saute Pan, Rachael Ray Hard Anodized Nonstick 5-Quart Oval Saute Pan with Glass Lid, Orange
Progressive Food Chopper, Progressive International Onion Chopper (Discontinued by Manufacturer)
Bee Plates, Deb Mores, pattern Buzz Buzz
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