Corny! Been saving my corn cobbs for a killer corn stock based corn bisque. Tasted a recipe at Naked Lunch (SF) with truffle salt - was AMAZING. Any amazing recipes to share for a rich, creamy corn soup?
3 Comments
betteireneNovember 9, 2010
Mmmmm. . .it's good, but it needs something. . .I know! Let's add bacon! Sorry--I tried really hard not to ruin the veggie vibe, but I couldn't stop myself. It's the tradition in this house:
Cut corn from six ears of fresh stuff--be sure to collect all the milk and little nubs that come off while during cutting, and keep the cobs. Set aside.
Cook about half a pound of bacon in a stock pot or Dutch oven until crisp; remove the bacon, set aside, and pour off the grease.
Add the corn cobs with enough water so that the cobs float about a half-inch off the bottom of the pot; simmer covered for about half an hour. Remove and discard cobs.
Add red potatoes, about four the size of fists, eyes removed but skin left on, sliced about 1/4" thick, and a small onion, sliced. If there's not enough water to cover, add a little more, with a teaspoon of Kosher salt and a half teaspoon of pepper. Cover and simmer until the potatoes are just tender, about 10 minutes.
Add the corn and simmer for five minutes.
If they haven't broken up of their own accord, stir the potatoes vigorously.
Stir in enough heavy cream to reach the consistency you prefer. Ladle into bowls, top with crumbled bacon and chopped chives and parsley, and serve.
If you don't want corn chowder, this is a really good recipe for plain old corn soup--the corn is pureed to make the soup creamy. You can play with the spices to adjust the heat, and most of the time I leave out the garlic.
http://www.foodnetwork...
Cut corn from six ears of fresh stuff--be sure to collect all the milk and little nubs that come off while during cutting, and keep the cobs. Set aside.
Cook about half a pound of bacon in a stock pot or Dutch oven until crisp; remove the bacon, set aside, and pour off the grease.
Add the corn cobs with enough water so that the cobs float about a half-inch off the bottom of the pot; simmer covered for about half an hour. Remove and discard cobs.
Add red potatoes, about four the size of fists, eyes removed but skin left on, sliced about 1/4" thick, and a small onion, sliced. If there's not enough water to cover, add a little more, with a teaspoon of Kosher salt and a half teaspoon of pepper. Cover and simmer until the potatoes are just tender, about 10 minutes.
Add the corn and simmer for five minutes.
If they haven't broken up of their own accord, stir the potatoes vigorously.
Stir in enough heavy cream to reach the consistency you prefer. Ladle into bowls, top with crumbled bacon and chopped chives and parsley, and serve.
If you don't want corn chowder, this is a really good recipe for plain old corn soup--the corn is pureed to make the soup creamy. You can play with the spices to adjust the heat, and most of the time I leave out the garlic.
http://www.foodnetwork...
Mr_VittlesNovember 9, 2010
I must recommend Tyler Florence's Corn Chowder, I have made it many times over the winter months and it is divine! A must try! To use your corn cobbs, just milk them and add them in the simmering veggie stock for about thirty minutes to infuse it with corny goodness, then, proceed as recipe instructs.
http://www.foodnetwork...
http://www.foodnetwork...
mainecook61November 9, 2010
Yes, the "Corn Chowder with New Potatoes, Golden Peppers, and Basil" in Deborah Madison's Vegetarian Cooking For Everyone. It has an excellent stock that uses the cobs, too. My copy (page 207) has drips all over it and I often freeze extra stock when corn is in season.
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