I’d never heard of using corn cobs to make stock before, but a coworker from corn country told me her grandmother did this religiously–even ears that you’d actually EATEN off of (it gets boiled! she said). So I decided to try it for corn chowder. The results were surprising. And me being me, I had to make yet ANOTHER variation on chicken corn chowder. Makes 4 servings at 407.71 calories and 7.65g of fat.
- 1 onion coarse chopped
- 4 ears corn on the cob
- 1 carrot, chunked
- 1 tsp peppercorns
- 1 tbs kosher salt
- 1 tsp thyme
- 1 tbs butter
- 1 can cream corn
- 1 small onion chopped
- 1 can tex mex style tomatoes
- 2 Chicken breasts — boned and skinned, cut into chunks
- 1 tsp cumin
- 1 tsp cilantro
- 1/2 tbs kosher salt
- 1 tsp garlic powder
- 1 tsp paprika
1. Slice the corn kernels off of all four ears. The best way I’ve found of doing this is to stick the stalk end into the hold of a bundt pan. It holds it steady and catches all the kernels.
2. Place the ears into a large stock pot with 4 cups of water.
3. Add the carrots and the rough cut onion.
4. Add the salt, thyme, and peppercorns.
5. Bring to a boil and allow to simmer for 40 minutes.
6. Carefully strain the stock. You’ll be amazed…this looks just as rich as chicken stock, though of course a much different flavor.
7. Return the stock to your pot.
8. Add the diced chicken and bring back up to a simmer.
9. In a separate skillet, melt the butter over medium high heat.
10. Add the minced onion and corn kernals and saute until just starting to brown.
11. Add the corn and onion mixture to the stock pot.
12. Add the canned tomatoes and creamed corn.
13. Add the cumin, paprika, salt, garlic powder, and cilantro.
14. Simmer for half an hour or until chicken is tender.
15. Serve garnished with sour cream.