Here's what I made with the rest of the corn…
Corn on the Cob Chowder!!
I cut the corn off all the cobs with a sharp knife. Stand the ear up on the largest flat end and trim off the corn with a downward motion.
I stored the corn in bags in the refrigerator for a few days until I was ready to use it. You could also freeze it for future recipes.
Corn on the Cob Chowder7-8 cooked ears of corn with corn cut off (you can use canned corn in a pinch)
1/2 stick butter
4 slices of bacon, cut into small pieces
1 large onion, finely chopped
4-5 stalks of celery, finely chopped
6 potatoes, cubed
1 gallon milk ( I used 1/2 gallon whole milk and 1/2 gallon 1% milk with a touch of heavy cream)
corn starch slurry* to thicken (optional) I used this to make the chowder thick and creamy
salt and pepper to taste
In a large soup pan, sauté bacon. Add butter, onions and celery and cook until tender. Pour in milk. Add potatoes and corn. Simmer on the lowest setting until potatoes are tender**. Salt and pepper to taste. When potatoes are tender, you can add the corn starch slurry to thicken.
*In a small bowl, mix corn starch powder and just enough drops of water to make a slurry.
**You can also boil the chopped potatoes separately in another pan if you want to speed up the process. You can't boil the milk, so cooking the potatoes takes a little while.
Thanks for stopping by,