I love a lot of things about summer, but one in particular is the sweet crunch of fresh corn on the cob. Here’s a wonderful corn chowder recipe—to make with fresh corn—or, canned corn if fresh corn is not available.
I believe in the forest, and in the meadow, and in the night in which the corn grows. –Henry David Thoreau
I grew up eating boiled corn, but the first day I sank my teeth into a piece of fresh, just-picked corn was a day that changed my views on corn forever. This Corn Chowder recipe from the Almanac Everyday Cookbook makes the most of summer’s corn bounty, and when you add potatoes, fresh veggies and cream, you’ve got yourself a lovely midsummer’s night meal, hot or cold.
I made a few changes to the recipe, adding a ½ cup each of red bell pepper and celery, using 1 pound of red potatoes and 1 pound of sweet potatoes, and adding in some leeks. Also, I love the taste and texture of fresh corn, but if you like yours a little softer, you can boil the corn first or use canned corn in its stead. Feel free to play around with it—and remember that bacon is always a lovely and well-received addition …
4 cups chicken stock
4 potatoes, peeled and cut into ½-inch cubes
1 sprig fresh thyme
1 teaspoon celery seed
2 tablespoons butter
1 medium onion, chopped
2 cups heavy cream
3 cups sweet corn kernels
salt and pepper, to taste
Combine the chicken stock and 4 cups of water in a stockpot. Add the potatoes, thyme, and celery seed and bring to a boil. Reduce the heat, cover, and cook for 15 minutes, or until the potatoes are tender. Melt the butter in a skillet. Add the onion and cook until transparent. When the potatoes are tender, add the onion, cream, and corn to the stock. Season with salt and pepper. Heat, but do not boil. Makes 6 to 8 servings.
Find more go-to recipes in The Old Farmer’s Almanac Everyday Cookbook.