Corn Cob Chowdah

Servings: 4-6

Get the Pan!

Toasting corn creates a more buttery tasting meal-in-a-bowl or as a side to summer grilled foods. Add more milk if too thick; more potato if not thick enough.




¼ cup (½ stick) butter
4 small cobs fresh corn
1 bunch green onions, chopped
1 cup diced celery
1 cup diced red bell pepper
¾ cup veggie broth
1cup whole milk
1 cup half-and-half
½ cup grated Russet potato
4 slices cooked bacon, chopped
2 tablespoons finely chopped fresh basil


Corn Cob Chowdah
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In a medium sauté pan with Teflon™ nonstick coating, melt butter and add corn cobs sprinkling each with paprika. Lightly toast cobs turning every 2 minutes until lightly browned; remove from pan; cut away kernels with a knife; set aside. Add onion to the pan and sauté 2 minutes. Add celery, red pepper; sauté veggies tender. Mix in the corn and add the bacon and basil. Pour in broth, milk, cream; bring to slow boil then lower heat; add bacon. Grate potato as needed to thicken; cook 8 minutes and serve hot.