Corn Chowder

I love those days when I walk into the grocery store and see something in the produce section that makes me want to start cooking with it immediately. And I’m twice in love when that “special ingredient” happens to be in season and on sale. This week that ingredient is corn— 4 ears for $1! And you know what else? My family is absolutely nuts for corn chowder which makes it all the more convenient.

I’m giving away my recipe for the best corn chowder in the world… at least I think so. But it truly is very good: a perfect blend of savory and sweet. Corn has natural starches that act as thickeners and therefore eliminate the need for flour to achieve the perfect chowder. I hope you have freezer space for storing extra, because after the first batch this soup is sure to please and will definitely make its way to your “Top” recipes pile.

kernels from 4 ears of corn
1/2 onion, chopped
4 slices of bacon, chopped
2 tbsp of fresh thyme
2 tsp of salt
2 tsp of black pepper
4 cups of vegetable stock
2 red potatoes, cut into cubes
1 cup of heavy cream
scraped starch from cobs

Set your Aroma rice cooker to its “Sauté-Then-Simmer™” (STS™) setting and sauté bacon and onions until brown. Add corn kernels, fresh thyme, salt, black pepper, stock and potatoes and close the lid for 30 minutes. Meanwhile take your left over cobs and scrape them bare with a potato peeler over a bowl. Collect all the scrapings into a sturdy paper towel or a regular kitchen towel and squeeze out the liquid into a cup or bowl. Add cream to the rice cooker and stir. Remove approximately 1/2 of the soup mixture from the rice cooker and puree it in a bowl or blender of your choice until completely smooth; this mixture will act as part of your thickener and give your soup a silky and rich finish. Add the soup mixture back into your rice cooker along with the liquid corn starch from the cobs you strained earlier. Then serve and enjoy the best corn chowder ever!


Over to You
What’s your version of corn chowder? Share and inspire us!

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