Fresh-Off-The-Cob Corn Chowder

corn

We find ourselves having high expectations for these recipes coming out of Everyday Dorie…they have all been so good and this one did not disappoint.

This soup had quite a bit of prep work, some that I had never done actually.  Since this is suppose to be a summer time treat using fresh corn on the cob, there is the cutting of the kernels.  I was thankful for Dorie’s tip about using the upside down bowl inside another to capture all the flowing kernels as they were being cut…totally worked!  I feel like you could go the short cut and use frozen or canned corn, but since we were suppose to use the cobs simmering in the broth and I like doing it the suggested way at least the first time,  I went for it.

corn3

In addition to the corn cutting, there is also chopping of celery, potatoes, onion, garlic and frying up bacon.

This soup is somewhat unique in that you use half of the vegetables in the broth to puree down and then add the remaining after they have been heated in the bacon grease to add a bit of texture.  Depending on how well you puree, the “broth” portion could be a little chunky as well.  I added a little more bacon on top along with some chives…and my husband and son also added some hot sauce.

Surprisingly, even on a hot summer night, we all really enjoyed it!  The taste definitely captured summertime!

10 thoughts on “Fresh-Off-The-Cob Corn Chowder

  1. Your chowder looks delicious!! So happy you enjoyed it! Ooooh, hot sauce, that’s a good idea. Other times when I’ve made corn chowder I’ve added green chiles. Good idea!!

  2. Oh nice idea with a little hot sauce! I agree that it took a lot of prep work, and was kind of surprised at how much there was. That said, it was delicious (and how great is that corn cob trick with the bowl???). I imagine taking this on over the winter, without fresh cobs, and that it’d be a great soup then too.

  3. oooh hot sauce!? What a great idea. Yes, while the soup seems to be quite a bit of work, we ended up cutting down on the prep by just sticking to corn, onions, garlic & potatoes. Didn’t even do fennel or celery. We also had to chop the cobs into smaller pieces since it didn’t all fit into my pot!

    We also did a fair bit of multi-tsking and tried to cook everything at the same time!

  4. Woe is me. I couldn’t figure out how the upside-down bowl method actually worked. So I just went old-fashioned and cut off both ends and slide my knife down the cob. Worked fine. I haven’t read any of our posts where someone didn’t like this chowder. Labor-intensive, maybe, but delicious. Glad you and your family liked it.

  5. Lovely photos of a delicious soup. It was an interesting process but after the first taste I realized how genius (again !) Dorie is in her recipe building. The corn cob stock flavoring and splitting the veggies made quite a difference. Thumbs up on the hot sauce idea too !

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