Corn, Corn and more sweet corn!

It’s always great to know someone that has a garden with tons of sweet golden corn.  It’s even better when that someone happens to be your son-in-laws father.  After spending the day with my grandson, my son-in-law sent me home with a big box of freshly picked butter and sugar corn from his dad.  I was very excited to say the least as I drove home thinking of all the yummy things I would be making with it.  Of course we had some that night simply cooked the usual way in my largest pot filled with boiling water.  It was so good you didn’t even need to add anything.  No butter, no salt, nothing. I had 3 pieces.  The next morning I pulled out my recipe books and got right to work.  It was a beautiful crisp day so I knew that corn chowder would have to be on the menu and my family is crazy about creamed corn so I added that to my list.

IMG_1809 corn chowder

Bacon Potato and Sweet Corn Chowder

  • 8 ounces bacon, chopped
  • 1/4 cup olive oil
  • 6 cups chopped yellow onions
  • 1/2 stick of unsalted butter
  • 1/2 cup flour
  • 2 tsp salt
  • 1 tsp pepper
  • 12 cups of good chicken stock or you can use vegetable stock
  • 6 cups potatoes, chopped – no need to peel
  • 10 cups of fresh corn kernels, cooked a bit to soften
  • 2 cups of half-and-half
  • 1/2 pound of cheddar cheese, shredded

In a large pot over medium high heat, cook the bacon in the olive oil until its nice and crispy.  remove the bacon and set it aside for later.  Lower the heat to medium and add the chopped onions and butter letting them cook until the onions are soft and translucent, about 10 minutes.  Stir in the four, salt and pepper and cook for another 3 minutes.  Add the stock and the potatoes, bring to a boil, and simmer uncovered until the potatoes are tender.  Throw in the corn, add the half-and-half and cheddar cheese.  Cook for a few more minutes until the cheese melts and the corn is tender.  Serve it with a topping of bacon and a sprinkle of shredded cheddar and some warm crusty bread on the side.  Perfection!

IMG_1909 creamcorn

Cheesey Creamed Corn

  • 1 lb. fresh corn kernels
  • 1/2 cup unsalted butter
  • 1/2 cup of half-and-half
  • 8 ounces of cream cheese
  • salt and pepper to taste

Place all ingredients into a crock pot, set on high and cook for 3 hours.  That’s it!  Done!  I like to put mine into a casserole dish and throw it into the oven at 350 degrees for a few more minutes just to give it a nice golden crust.  You do not have to do that at all.  I just like the look of it, the flavor is the same…..Delish!!

 Dutch helping me inspect the cornIMG_1801 corn chowder2

There is nothing better then sweet fresh corn so make sure you enjoy the season while it’s here.

Bon Appetit!!

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