Time To Milk Some Corn!
As always, I am inspired by other Chefs who I follow through their blogs. Dorothy featured a recipe on her food blog The New Vintage Kitchen that used “milked corn” and it intrigued me: the above photo is from her website, and I will link to it after I take her inspiration and tweak it for one of my favorite dishes, using end of summer fresh sweet corn on the cob!
I told Dorothy that I had gone a bit corn crazy last month as well, so when I read her words, it motivated me to get cooking!
Here’s what she said:
“Corn season is ending soon here, many farms are done. But we have a couple that are hanging on, and when we returned I was determined to make a luscious creamed corn with either scallops or haddock. At the fish market, the per pound price made that decision for me, and haddock it was.”
As we are entering fall in New York, the summer farmer’s markets have offered a ton of fresh sweet corn….so it was time to get cooking!
Bacon, Crab And “Milked” Corn Chowder!
Here are the ingredients:
For “milked” corn: Shuck the corn. With a sharp knife, cut the kernels off the cobs , leaving just the stalks, which are needed to “milk” this corn.
Here’s how easy that was:
Now, it was time to make use of the leftover corn husks…it was time to “milk them!”
In a shallow bowl, use the back side of the knife to scrape the length of the stripped cobs to ‘milk’ any liquid contained. You’ll be surprised how much is there. Scoop up the pulp, and press through a strainer to extract every drop. Set aside.
Then, I added a step – I boiled the leftover cobs in water, which will give you a flavorful corn broth to cook with! It’s so easy – take a look:
Boiling leftover corn cobs makes a rich, sweet, and velvety corn stock that you can use as a flavorful base for soups, risottos, chowders, or grains…
Next, onto the next step:
In a large skillet, sauté the onion, garlic and carrot in a little olive oil just until soft, then add the diced potato .
Season with salt and pepper, add the milked corn broth, corn, crab and diced cooked bacon, bring to a simmer, let it cook for about 10-15 minutes, or until the kernels are soft but still have some texture.
Here you go:
After letting the flavors come together, I plated it and topped it with diced chives.
And there it is: a really flavorful corn crab chowder that has an enhanced “corn” flavor thanks to the milked corn…something I do now all the time, because making some corn broth to use in soups is easy and tasty too!
As delicious as this was, it’s also very healthy – as some of you know I LOVE “wet food”, and I will explain why in a moment. But first, I must get the last of the late summer corn and make this stunning dish of Dorothy’s as well:
PLEASE click the link below to see pictures of how Dorothy made her halibut recipe as well as some really fun insight as well – plus so many other great recipes and stories to enjoy at The New Vintage Kitchen here!
I love white fish like Haddock – here in the US, Halibut is a similar fish in many ways, and I love to cook with it:
I made a healthy Halibut over Mushrooms and Spinach – you can see the recipe here:
Back to “wet” food…do you know how healthy this is?
Wet Food For A Long Life!
Broth, chowders…literally anything “cooked wet” will help you live a longer life! Don’t believe me, click on this for the scientific proof!
I have another “wet” recipe for good health as well, and it’s as colorful as it is delicious:
This delicious pea soup was so much fun to make – and so easy as well!
Click here for the entire step-by-step recipe:
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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Cookbooks, Eat This!, Food, Food Writing, Recipes, Wacky Food
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