Corn Chowder - BASICS Recipe

 

This recipe was developed by Quabbin Harvest board member Cristina Garcia. This chowder is made with ingredients that are part of our BASICS program, which offers pantry staples at very affordable prices. 

 

Corn Chowder

Feed your family the BASICS

Cost at Quabbin Harvest: Only 99 cents per serving!

 

Try adding chopped bacon with the onions, substituting in coconut milk, using red peppers or green chiles instead of green bells. Top with sliced scallions, chives or parsley.

 

The extra step of simmering the cobs gives you a sweet and silky liquid to help flavor and thicken your chowder. If you’re using frozen corn and don’t have cobs you can substitute water or more milk. Try making this large batch, so you’ll have some left over for the freezer!!

 

Yield: 11-10oz servings (14 cups)

 

6 ears corn (6 cups kernels)

3 tablespoons butter

1 pound onions, diced (2.5 cups)

1 small head garlic, finely chopped (2 1/2 tablespoons)

2 green bell peppers, seeded, ribs removed and diced (2 cups)

3 pounds potatoes, 1/2” dice (10 cups)

1/2 tablespoon salt

4 cups milk

 

Remove kernels from cobs*. Cut cobs in half and place in a medium size pot with 6 cups of water or enough to cover. Bring to a boil, simmer for 5 minutes. Discard cobs and continue cooking starchy liquid to reduce by half, reserve.

 

Melt butter over medium heat In a large and wide thick bottomed pot. Add onions and saute until softened, about 3 minutes. Add garlic and cook a minute or two longer. Stir in green pepper, potatoes and salt. Cook over medium heat, stirring occasionally, until potatoes are fork tender and edges have softened, about 15- 20 minutes depending on the width of your pot.

 

Add 3 cups reserved cob cooking liquid, milk, and corn - if you need additional liquid you can add more milk or a little water. Simmer gently for 10-15 minutes. With a potato masher, press on solids until the chowder is thickened to your liking. Season to taste.

 

* Try using an angel food cake pan, bundt pan or a small bowl inverted into a larger one. Place one end of cob in the center and slice down with a chefs knife.