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.
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 Stock|| || |
- 10 corn cobs, raw, kernels cut off
- 3 sprigs fresh thyme
- 1 bay leaf
- 5 peppercorns
- 1 Thai chili (optional)
- 2 cloves garlic (optional)
- Combine all ingredients and 2 quarts of cold water in a large pot. Bring to a boil, then simmer for 2 hours.
- Strain stock and cool. Use at once or store for up to 5 days in the refrigerator.