We make this jeweled chowder a few times a year. In August we buy locally grown, organic corn from farmers in the area ~ usually about 400 ears. My team spends a day or two shucking the ears, we cut the kernels off the cob and freeze them for use over the year. The cobs are cooked with aromatics for a wonderful corn stock that totally boosts the corn flavor to another level. Peruvian Quinoa, Corn and Roasted Red Pepper is another one of our comfort soup that gets a boost of flavor from these little jewels. Our chowder is gluten free, freezer friendly and goes incredibly well with a big fresh salad or your favorite sandwich. Meal planning for a midweek meal is easy with this in your line-up.
Watch for Corn Chowder on the menu. Order early. Maybe order two. It’ll go fast!
A Little History of Corn Chowder
While not that interesting in itself, corn chowder does date back to the mid-1800’s in the United States. One of the first recipes for corn chowder was in Boston Cook Book published by Mary Bailey also known as Mary Lincoln. Mrs. Lincoln was an influential Boston cooking teacher and cookbook author. Another corn chowder recipe was published by the famous Fannie Farmer. She was actually Mary Lincoln’s successor at the Boston Cooking School. Fannie’s recipe called for canned corn, which had come on the market sometime in the mid-1800’s. It also included salt pork, potatoes and crackers as thickening ingredients. So I guess this little bit of history is kind of interesting. hmmmm.