corn filling up my crisper!


For the past few weeks we’ve received ears of corn that I’ve let sit in our crisper until inspiration for how I could use them would strike me.  I’ve already made salads with corn, grilled the corn, boiled the corn… I wanted to do something a bit different with the 8+ cobs cooling out in the fridge (and taking up space where other produce should be).

Thanks to the cool fall-like weather we had last week and some help from Stony Hill Farms, I used the 8 cobs of corn for a delicious pre-Autumn staple – corn chowder.  It’s a great option to use up a great amount of corn in a recipe that warms your insides as you say goodbye to Summer and hello to the leaves changing colors and light weight sweaters.

Below is a recipe that I’ve adapted a bit from Stony Hill Farms:

8 ears fresh sweet corn, husked and kernels removed from cob (I like placing the cob inside a bowl and using a chefs knife to trim off the kernels.  This keeps your kernels all in the bowl and not scattered around the kitchen).
3 Tbsp butter
5 slices of bacon, cut into 1/4 inch pieces
1 yellow onion, chopped
1 red bell pepper, chopped
2 jalapeno, chopped
1/4 cup flour
1 clove garlic, minced
5 cups water
1 lb yukon gold potatoes, cubed
1 cup half and half or heavy cream
2-3 T chopped chives
Hot Sauce to Taste


  • Melt the butter in a large pot over medium heat.
  • Add the onion, peppers, and bacon and cook for about 8-10 minutes, stirring frequently, until onion and peppers are softened.
  • Add in the flour and garlic and cook for one minute. Whiles whisking, slowly pout in 5 cups of water.
  • Bring the mixture to a boil, stirring constantly, then stir in the corn kernels and potato.
  • Season with salt and pepper as needed and return to a boil.
  •  Once the soup is boiling, reduce the heat to medium low and allow to simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
  • Transfer 3 cups of the chowder to a food processor (working in batches if your food processor isn’t big enough – mine isn’t) and blend until smooth.
  • Stir the mixture back into the pot and stir in the half and half.
  • Garnish with a bit more pepper, chives and hot sauce.

One Comment Add yours

  1. Katie says:



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