🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Summer Corn Chowder

http://www.food52.com/recipes.... While using fresh corn is obviously optimal - this would be perfect for an upcoming potluck and there's no fresh corn available. Has anyone tried good quality frozen corn and if so, what was the result? Thoughts?

asked by Foodelf over 2 years ago
3 answers 1428 views
Bigpan
added over 2 years ago

I've never had a problem using frozen corn (usually peaches-and-cream) in soups, stews, or any recipe with moisture.
Only you will know!

Waffle3
added over 2 years ago


Agreed. Actually IQF corn can often be a better choice for the purpose, depending upon the quality of the "fresh" corn available.

Wholefoods_user_icon
added over 2 years ago

Frozen corn is practically as good as fresh, ESPECIALLY if it's going into a soup or chowder. I would just steer clear of canned.