The other day I got 10 ears of corn for only $2 (click here for that info) on a Loss Leader sale from my local grocery store. I’m sure most of us are tired of the same old boiled corn on the cob (or grilled). So I thought I would come up with some other recipes to utilize the corn in a whole new way. The first thing I did was learn to make corn chowder. The recipe I followed was loosely based on this recipe (click here). I modified it a bit and shortened both the prep time and the cooking time. Also, I did NOT include either ham or bacon in my food prep nor did I use heavy cream. I try to keep my recipes low cal as well as high healthy. I did, however, top my finished bowl of corn chowder with grated cheddar cheese (and maybe one day I’ll top the soup with nitrate-free crispy bacon).

I also did not use store-bought chicken broth. I learned that you can make a broth out of the corn cobs (minus the corn) so that’s what I did. Some people like to prepare the corn cob broth first and then add in all the other ingredients. I chose to do everything at once and boil everything all together. This cuts the work down in half. The hardest part of this recipe was cutting the corn off the cob and peeling and slicing the potatoes. Yes, I’m a lazy cook BUT I am also time effective. I’m always searching for ways to cut the labor, cut the costs and prep time. To approximately 6 cups of water I added the cobs (4), 1/2 large onion chopped, 4 sliced carrots, 2 stalks celery, 2 peeled russet potatoes, all of the above cut up into bite size pieces. I added in parsley, pepper and salt to taste. I cooked all for 30 minutes.

Also, this was the first time I actually made a roux. What is a roux? It’s French.

Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth. I made the roux by melting 3 tablespoons of butter (I used margarine to save costs), then adding 3 tablespoons of flour, blended till cooked (just a few minutes). Once the roux was ready I added 1.5 cups of skim milk (again for saving calories & fat) until all was thickened. I added the roux to the finished corn chowder and blended it all together. It is very important to make this roux and add it into the soup as a thickener.

The recipe says to make the roux this way:

  • In a medium saucepan, melt 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
  • While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.

Here’s the finished product, one still in the pot and the other plated topped with cheddar cheese.

This recipe is a winner in my book! It is delicious! Tomorrow I am going to cut the corn off a few cobs again and make corn fritters. Yum!

Stay tuned!

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