|Home grown Iowa Peaches and Cream sweet corn. How sweet it is!!!!|
Husked peaches and cream sweet corn yesterday. Thought I’d share how I freeze it and a great recipe for simple sweet corn chowder.
Fill a large pot with water and let it come to a rolling boil. Add a teaspoon of salt to the water.
Place your ears of corn in the water making sure they are all fully submerged. Boil for 3 minutes.
Using tongs take the ears out of the water and repeat if you have more ears.
Cut the kernels off the cob. I like to use an angel food cake pan to hold the cob and corn falls into the pan.
Put two large ladles full of corn in a zip lock freezer bag and roll all the air out of the bag and seal it.
Make sure you put the date on the bag.
Here is a great simple corn chowder recipe.
Sweet Corn Chowder
2 tablespoons butter
1 level tablespoon flour
1 pint chicken stock
1 cup cooked sweet corn
1/2 pint milk or cream
Kosher salt and white pepper
Heat the butter and stir in the flour.
Add the stock and milk and bring to the boil. Cook until thickened. Add the sweet corn and heat for 2 to 5 minutes.
Variation - If you want more flavor you can start with sautéing an ½ of a small onion first with the butter and then making the roux with the flour. The original recipe did not call for it. Also add a little crispy bacon to it.
Season according to your taste. Garnish with green onions or bacon or serve it with oyster crackers.
Hoping you have a sweet day, be happy and may God bless you and yours.