I harvested a lot of corn the other day. Whether it's my cooking methods, or the corn was left on the stalks too long, or just the way with Butter and Sugar corn, I find it a bit gummy to eat as corn on the cob. It really sticks to one's teeth!
So, I cooked it, cut it off the cobs, froze some and made chowder with two of the ears. The gumminess isn't noticeable this way!
Here's my recipe. I don't think the amounts of the vegetables are cut in stone, I just eye-balled it.
*2 or 3 slices of bacon
*1 cup chopped red pepper
*1/2 cup chopped onion
*3 cloves minced garlic
*2 cups fresh corn kernels
*2 TBS water, divided into 1 TBS amounts
*1/2 tsp. salt
*1 TBS flour
*2 cups chicken broth (you could use vegetable broth, skip the bacon and make it vegetarian chowder), divided into 1/4 cup and 1 3/4 cups
*1/4 cup white wine
*1 - 1 1/2 cups peeled and diced potatoes
*3 sprigs of fresh thyme
*1/4 cup milk or half-and-half (I used milk_
*1/2 TBS butter or margarine
*Cook bacon and set aside to cool, then crumble and save until serving. Drain pan, but leave in a few TBS of drippings.
*Add pepper, onion and garlic to the pan, stirring until brown and tender. Remove from pan.
*Add corn, 1 TBS water and salt, stirring until corn is browned a bit.
*Add in other 1 TBS water and pepper mixture to corn.
*Stir in flour, stir constantly for 1 minute.
*Add 1/4 cup broth and wine, stir for 1 minute to dislodge browned bits from pan.
*Stir in potatoes, thyme, and rest of broth.
*Cover, bring to boil, then reduce heat to simmer until potatoes are just tender.
At this point I turned it off until closer to dinner time. Or, proceed with the instructions.
*Discard thyme. Put two cups of soup in a blender, vent for steam (mine was cooled already, so I didn't have to do that step), puree until smooth.
*Return it to the pot and stir in milk or half-and-half, and margarine (or butter).
*Serve with bacon sprinkled on top. Makes four servings of about 1 cup each.
The finished product, ready to eat with a side of French bread.
I think it will make a better warm-you-up-inside winter chowder than summer fare.
It's colors even scream "AUTUMN!" to me.