Fresh-Off-The-Cob Corn Chowder | Everyday Dorie

This is a win-win fresh corn chowder from Everyday Dorie. If you’re concerned about food waste in your own home, this fresh-off-the-cob corn chowder scores a high mark. Not only you cook with the corn kernels, the cobs (usually discarded) are also used to flavor the soup.

I use white corn, as you can tell from the light color of my chowder. Although it is not the best-looking eye-catching yellow tone of most corn chowder, but don’t let that fool you. The outrageously sweet and fresh local Jersey white corn is winning — by a mile.

The soup base is a mix of aromatic vegetables and herbs: onion, garlic, fresh rosemary, thyme and fennel. In addition, what’s chowder without the starchy potatoes to thicken the base? All in all, I have to say this corn chowder is an improvement from my latest version.

Dorie has the fantastic idea of a two-step approach to build the fresh-corn flavor. First, you puree the corn and vegetables once they are cooked through. Later, you add a second batch of fresh corn and vegetables to add crunch and texture to the creamy puree.

The resulting chowder takes on a complexity like no other: silky and chunky, creamy with hearty bites of sweet corn in every spoonful. What you have to do is to prepare two separate batches of fresh corn kernels and follow Dorie’s two-step cooking process. Voila, fresh-off-the-cob corn chowder at its best!

The finishing touches are the bacon bits, the optional half-and-half, and the last scattering of herbs. If you want a vegetarian chowder, skip the bacon. Then substitute with pesto, chili oil or some grated Parmesan. Dorie also recommends using chunks of fresh shrimp, lobster or slices of raw scallop. Afterall, seafood has the advantage of quick or no cooking at all. I’m always fond of cooking and eating the corn and seafood combo.