Friday, August 9, 2019

Fresh-Off-The-Cob Corn Chowder

This week at Cook The Book Fridays, the selected recipe from Everyday Dorie is Fresh-Off-The-Cob Corn Chowder.


This chowder is so "corny-sweet" and delicious ! We are lucky that corns are available throughout the year. Could not resist nibbling on the sweet juicy kernels when I was cutting the kernels from the ears. The cobs are then used to flavour the soup, which we do all the time when we cook our corn soup, Chinese style. But this is the first time I've made corn chowder, and we like it. 

Half of the vegetables; corn, celery, onion, are sauteed and cooked in stock with potatoes until tender. Fresh rosemary, thymes and bay leaf are added for extra flavour. Half of the potatoes are taken out, cut into smaller pieces and reserved, while the other half and the rest of the cooked vegetables are pureed to a smooth texture. The other half of the raw vegetables are then sauteed in some bacon oil until they have softened a little, and added to the soup together with the reserved cut potatoes. Heat the soup through and serve, scoop into bowls, garnish with crispy fried bacon pieces and some chopped fresh herbs.

Please visit Cook The Book Fridays to see what the others think of this chowder.

This post is shared with Cookbook Countdown #44.


12 comments:

  1. Your soup looks terrific, and so happy that you enjoyed it!!!

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  2. this looks really delicious Joyce ! have a nice week end!

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  3. Your corn chowder looks fantastic. I definitely will be making this again.

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  4. fresh corn all year long? JEALOUS. What a tasty soup and your version looks scrumptious!

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  5. ooh yours turned out great! I did fine having some green to garnish the soup helped too. I also used chicken stock in mine as I didn't have any of the cubes.

    I also love that fried bacon so I didn't put it into the soup at all but just used it for topping when serving :)

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  6. I agree with Katie. Fresh corn all year long? Lucky you. Yup, this chowder is delicious. It was a cool day in the mountains when I made this so it was perfect for lunch and dinner. Pretty photo.

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  7. One thing I miss about Malaysia is the fresh corn. the ones we get here has travelled from so far that it has lost its taste or looks worn out. this chowder looks yumm. love corn choowder

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  10. So fun to find out this is your first corn chowder - what a winner ! And your photo is just lovely. Although summer heat in the US is not when I typically aim for warm thick soups, we made a happy exception for this one :)

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