Spicy Corn Chowder

Ingredients:

• 6 cobs of corn
• 4 large red potatoes
• 4 cups of vegetable broth
• 2 cups heavy cream
• 2 tablespoons butter
• 1 tablespoon and more olive oil
• 1 large sweet onion
• 4-5 large cloves of garlic
• 2 teaspoons Redmond's® Real Salt
• 1 teaspoon McCormack's® Peppercorn Medley
• 2 teaspoons Old Town Spice and Tea Merchant's® Raspberry Chipotle seasoning
• 3 bay leaves
• 2 large handfuls of fresh thyme 

Directions:

Mince onions into small cubes and set aside   [Slice the onion in half.  Then place it cut side down and slice into 3/16 inch slices.  Then slice each slice into 3/16 inch cubes.]  Mince the garlic and set aside.  Pull off the thyme leaves off all the stems and set aside.  Cut the red potatoes into half-inch cubes and set aside.

Melt the butter and a tablespoon of olive oil into a cast iron dutch oven.  When hot, add the onions and sauté until translucent and browned.  Use a potato masher to mash the onions into a soft mush.  Add the garlic and cook a few minutes more.

Once the garlic is fragrant and soft, slowly sprinkle the flour over the onion mash and garlic, stirring frequently.  Once the flour is incorporated, allow the mixture to cook a little bit as the color darkens.  Then slowly, stirring constantly, pour in the cream until you have a smooth (lump free) sauce.

Raise the temperature and slowly stir in the vegetable broth, sea salt, pepper, and bay leaves.  Add the potatoes, bring to a light boil, and cook until the potatoes begin to break down (approximately 10-12 minutes).

Whilst the potatoes are cooking, cut the corn off the cob into a large bowl and milk the cobs.  Once the potatoes are done, add the corn, raspberry chipotle seasoning, and thyme.  Drizzle olive oil across the top of the chowder and simmer vigorously for about 15 more minutes.  Serve warm.


Myrtle's Note:  I had some leftover corn on the cob and thought to try my hand at a chowder.  I am not good with soups, but thought a chowder might be a good place to start.  I adapted the recipe somewhat because I wanted a bit more depth of flavor.  I changed to red potatoes and added bay leaves and the raspberry chipotle seasoning.  I also decreased the broth, based on a few reviewer's comments, and increased the thyme leaves.  I thought the end result was amazing, even if it was my very first ever chowder.


Yield: 8 servings

Adapted from:  http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe-1915497

Blue Cornmeal Muffins

Ingredients:

• 1 1/4 cup Red Bob Mill's Blue Cornmeal (medium grind)
• 1 cup flour
• 1 1/2 cup buttermilk
• 2 eggs
• 1/4 cup vegetable oil
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon or more sugar (up to 1/4 cup will work for sweeter muffins)

Preheat oven to 450 degrees


Directions:

Grease muffin pan and set aside.  I very much adore, for baking, Pam's happy baking spray.

Whisk together buttermilk, eggs, and oil in a bowl or glass measuring cup. In larger bowl, combine flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir into dry ingredients.

Fill the muffin tins, leaving about an eight inch or so from the top.  Bake for 16-20 minutes (my oven finished them in just 16 minutes).  Remove from pan immediate.  Best served warm.


Myrtle's Note:  I made them using just 1 teaspoon of sugar, for the traditional version.  However, I plan to also make them with 1/4 cup sugar to have the sweet version.  I found them to be light and with much texture.  I was surprised at the crunchiness of the cornmeal.  I had them plain.  Some folk recommend serving them with salted butter or honey butter.  I think they would be great with chili or stew.


Yield:  18 muffins

Source:  http://www.bettycrocker.com/recipes/blue-cornmeal-muffins/3377a166-8c1e-4285-bb21-714d7e9148b4

Grilled Corn on the Cob with Cheese and Lime

Ingredients:

• 4 ears corn
• 1/4 cup crema (or half mayonnaise/half sour cream)
• 1/8 teaspoon cayenne 
• 3 ounces cotija (or feta)
• Lime wedges

Directions:

Pull the husks back from the corn and clean off all the silk.  Put the husks back in place and immerse in water to soak for 10 minutes. Drain well.

While the ears are soaking, lightly grease the grill and pre-heat to medium-high.  Cook the corn for 10 minutes with the husks still in place.  Then, pull back the husks and cook an additional 5 minutes to brown and finish cooking the corn.  Turn at least once during the final 5 minutes.

While the corn is grilling, whisk together crema and cayenne pepper.  After removing the corn from the grill, spread the corn with the crema mixture.  Then crumble cotija on top of the ears.  Serve with fresh lime wedges.

Yield:  4


Source:  The Gourmet Cookbook, Ruth Reichl, p. 536

Southern Fried Corn

Ingredients:

• 4 strips bacon, cut into bite-sized pieces
• 4 ears corn, cleaned
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon sugar
• 3/4 cup milk
• 1 tablespoon butter

Directions:

1. Fry the bacon pieces until they are all browned.
2. Cut corn off of ears into the frying pan.
3. Scrape milk from corn cob into the frying pan.
4. Add salt, pepper, sugar, and milk.
5. Cook over low to medium heat, stirring often for about 20 minutes.
6. Add in butter and cook another minute.
7. Serve warm.

Yield:  4 Servings


Myrtle's Note:  I cut the recipe in half, but used three slices of bacon, since it was thinly sliced, and used 1/2 cup milk, because the original 3/8 cup reduced down rather quickly.  Were I making a whole recipe, I would probably also increase the milk a tad and definitely add the extra bacon.

Source:  http://addapinch.com/cooking/2011/08/25/southern-fried-corn/#.UiFTbRaBjFK