Corn on the Cob Chowder Recipe…

It's summertime and that means corn on the cob!! We love corn on the cob, but the first few batches that we've bought in the store haven't been great. For Memorial Day, I bought 2 dozen ears and of course there were left overs. I always buy extra, because I hate not having enough food for a picnic and it was only $1.92 a dozen.

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.

I made this recipe up from a general chowder recipe, so you can add or subtract different ingredients to your taste.

Corn on the Cob Chowder

7-8 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.

Enjoy!!

Thanks for stopping by,
~Karen~