Harvest Corn Chowder recipe on www.simplebites.net

Harvest Corn Chowder Recipe

Corn is at its absolute peak right now, and we’ve been taking full advantage of the season. Last week we blitzed about thirty cobs to get a small part of the harvest packaged and in the freezer.

The boys -and Clara, as she is 18 months-going-on-eight-years and must be involved in anything we do – shucked, and I removed the kernels with my nifty trick involving a bundt pan and a chef’s knife.

If you’re wondering what do to with corn, aside from rolling it in butter and sprinkling it with salt, I may have a few good ideas. But first, you need to add todays harvest corn chowder to your weeks’ menu plan.

Harvest Corn Chowder recipe on www.simplebites.net

This soup is a perfect example of how a homemade stock can enhance a bowl of stewed vegetables and transform it from ho-hum into something truly, well, blogable.

In this case, I simmered the typically discarded corn cobs with a handful of aromatics and was left with a rich and slightly sweet corn stock that made up the base of this soup. A splash of cream and a sprig of herbs finished off the dish, and we spooned up the entire pot.

Harvest Corn Chowder recipe on www.simplebites.net
The soup is vegetarian and gluten free and can be adapted to be vegan if the cream is replaced with a little coconut or cashew milk. I think either would be delicious.

Harvest Corn Stock
5.0 from 4 reviews
Recipe type: Stock
Prep time:
Cook time:
Total time:
Serves/Yield: 1.5 quarts
  • 10 corn cobs, raw, kernels cut off
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 5 peppercorns
  • 1 Thai chili (optional)
  • 2 cloves garlic (optional)
  1. Combine all ingredients and 2 quarts of cold water in a large pot. Bring to a boil, then simmer for 2 hours.
  2. Strain stock and cool. Use at once or store for up to 5 days in the refrigerator.