July 20, 2012 § Leave a comment
Who doesn’t love corn? I love everything about it. I love how it grows super tall and comes wrapped up in a husk. I love that you have to unwrap it like a present to get to the good stuff. I love it boiled, grilled, popped, creamed, hot, cold… Yum!
Check out this cool ad our fearless leader, Nadine saw at the airport for HSBC… They say, “In the future, corn will compete with cotton for investment.” We love how they used cotton yarn for the husk!
It’s been a while since we shared a recipe with you, dear readers. In honor of corn, we wanted to share with you a recipe from our friends at Williams-Sonoma for corn chowder.
- 4 bacon slices, minced
- 1 yellow onion, chopped
- 6 cups milk
- 2 russet potatoes, peeled and diced
- 12 ears of corn, kernels removed, 6 corncobs
- 1⁄4 cup chopped fresh chives
- Salt, to taste
- Cayenne pepper, to taste
Directions:In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer’s instructions.
Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency. Alternatively, in a blender or food processor, puree the soup in batches until smooth. Stir in the chives. Season with salt and cayenne pepper. Serve immediately.Serves 6 to 8.