Corn Chowder Base for Freezer Storage


| 8/10/2017 10:28:00 AM


Tags: corn, bacon, chicken stock, freezing, food preservation, frugal living, leftovers, Texas, Wendy Akin,

 

When finally the corn is ready in the garden or the best sweet corn appears in the produce market, we greedily cook more ears than we could eat. Don’t toss the extra ears in the compost — make corn chowder. Drop the leftover corn in a plastic bag and refrigerate it until you can find an hour to cook up some delicious chowder. Corn chowder base freezes very well and will be a huge treat when you heat some up this winter. Waste not, want not.

I took my recipe ideas from chefs and corn lovers Michael Chiarello and Jacques Pepin, then added in my love of bacon. If you avoid bacon or want a vegetarian version, by all means sauté the vegetables in good olive oil. I wait to add potato until I heat the soup for serving, because potatoes get soggy when frozen.

Of course, homemade, strong chicken stock is always best, but I use the Better Than Bouillon paste. On a recent episode of America’s Test Kitchen, they did a blind taste testing of chicken stock. The brand I had in my cupboard at the time was pronounced “road-kill raccoon” and the Better Than Bouillon chicken was given second place, but it was pointed out that it also lasts in the refrigerator for at least two years and so was the best buy.

Multiply or divide my recipe according to the amount of corn you have. A medium-sized ear yields about a cup of kernels. The amounts below will yield about 3 quarts of base and up to 6 quarts of finished chowder.

Ingredients:

sonia walker
8/10/2017 9:00:35 PM

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