Use corn cobs to make stock for corn chowder
The cool thing about this soup is the way the soup base is made—after you strip the kernels from the cobs, you just simmer the cobs for half an hour. You could use this method for any corn or vegetable soup for which you wanted a stronger corn flavor.
Tarragon and Corn
I love the way tarragon pairs with corn, to me it’s a perfect taste complement. But if tarragon isn’t your thing, you might try it with basil or thyme. In that case just swap out the fennel for more onions and potatoes.
Great use for leftover corn
Here’s another idea. Have leftover cooked corn from a weekend barbecue? Just use them for this recipe, or one like it. Cut off the kernels and simmer the cobs. You can make the chowder with with frozen corn, if you want. If you use frozen corn, you’ll skip the cooking of the corn, as frozen corn is already cooked, and you’ll need to add some sort of stock, either vegetable stock or chicken stock. If you want to skip the wine, you can, though if you do you may want to squeeze a little lemon juice into the soup to help balance the sweetness from the corn. Links: To grill, keep the corn-on-the-cobs in their husks, and grill them directly over high heat until the outer husks are nicely charred, about 10-15 minutes. Then remove from the grill, let cool a little, then remove the husks and silk. Add the garlic and sauté for another minute. If you are using raw corn on the cob or frozen corn, you’ll want to add the corn to the soup about halfway into the cooking. If you are using grilled or cooked corn, add at the end of cooking and heat for a few minutes. Corn Chowder with Chiles - from The Pioneer Woman Corn Soup - from 101 Cookbooks Corn chowder here on Simply Recipes
