I made an incredible fresh corn chowder tonight.

[no_hypocrisy]

Chicken broth made from organic chicken, frozen corn from last summer, purple potatoes, mirapoix (carrots, celery, onions), shredded red bell pepper, garlic, cayenne, and fresh bacon bits.

Yeah, it's hot outside and inside, but somehow this soup works!

[Laura PourMeADrink]

1. Yummy....any milk or cream?

Last edited Sun Jul 5, 2015, 09:57 PM - Edit history (1)

[no_hypocrisy]

2. Cream

Made all the difference.

[Laura PourMeADrink]

3. Where do you live? Corn is just past its prime here in TX :(

Next to fresh green beans, corn is my second favorite.

I have never had anything in my freezer but ice - but I am starting to think
fresh frozen veggies are OK ! Same with shrimp....rather have it frozen quickly
than thawed out shrimp sitting for days in a grocery !

How do you freeze corn? Do you take it off the cob? Do you put water in
the baggie?

Can you share your recipe?

[no_hypocrisy]

5. Response

1. I live in NJ. I froze the kernels from last summer.
2. I freeze the corn by cutting the kernels from the cob with a large sharp knife and then put 2 or more layers in a small freezer "baggie" and then freeze the bags one on top of the other. They should be relatively flat and not stuffed. Each bag had ca. 2-1/2 cups of corn.
3. No water, just corn.
4. Recipe: http://emerils.com/126630/southern-style-corn-chowder

Remember: organic chicken stock, homemade

[dem in texas]

4. Making Corn and Baked Potato Chowder tomorrow

My sister just got home from the hospital after a knee replacement surgery. I am making the chowder to take to her. I fry 5 or 6 pieces of bacon crisp, drain on paper towels. Remove a little of the bacon grease if you have too much. In the remaining bacon grease sauté some finely cut onion and celery. Add about a cup of corn - freshly cut off the cob is best, frozen is second best and canned is last best. Cook a few minutes more and add potatoes (3 or4 day-old baked potatoes, peeled and diced). Saute a minute or so. Add about quart of chicken stock and about 3 cups of milk. Crumble the fried bacon and add to the soup. Cook on low to keep milk from curdling. Simmer about 20- 25 minutes. Season with salt, pepper, tabasco sauce. Thicken a little with 3 tablespoons flour mixed with a little water. cook a few minutes longer until thickened. Right before ready to serve, add 1/2 to 2/3 cream or Mexican crema (my favorite). This gives it a rich taste. It will yield about 8 cups of chowder, it tastes even better the next day.

[dem in texas]

6. Made my corn and baked potato chowder

Used some nice corn that I picked up at the farmer's market. Took some chowder over to my sister who is recovering from knee surgery. We are going eat what is left for lunch today. It always tastes better when warmed over.