Corn chowder is a classic recipe and a must try for any summertime meal. A delicious blend of sweet corn and creamy buttermilk make for an indulgent treat. The best thing is that it only takes minutes to make, so you can have this dish ready to serve in no time.
Make a stock from fresh corn cobs
Making a stock from fresh corn cobs is an easy way to add flavor to your favorite soups and chowders. Corn cobs provide tons of flavour for the broth and are great for cooking a wide variety of dishes. Whether you are making a vegetable stock or a corn chowder, this simple method will give your dish a sweet, deep taste.
First, cut the kernels from the corn cobs using a chef’s knife. Using a sharp knife, scrape the cob to extract the flavorful juices. Next, remove the silk from the kernels. If the silk is still attached, use a firm bristle brush to remove it.
The cobs are then sliced in half and cooked in a pot of water to create a flavorful stock. Add a bay leaf and a few seasonings to add more flavor. You can also freeze the cobs for later use.
Once the stock is made, you can use it in any recipe that calls for vegetable stock. If you are vegan, you can also replace the milk with olive oil. For a dairy-free chowder, you can use two tablespoons of butter.
Next, simmer the cobs in the broth for about 20 minutes. Remove the cobs from the pot when the broth is ready. This will help to draw out the rich flavor and add texture to the soup.
At this point, the soup should simmer for about 45 minutes. Then, you can add 8 cups of stock while constantly whisking to combine. When the stock is incorporated, you can reheat it or serve the chowder.
To season the chowder, you can add some Old Bay Seasoning. Other spices and herbs you might want to include include garlic, peppercorns, rosemary, and crushed red pepper.
Another option is to omit the wine altogether. This may not leave a lot of flavor in the soup, but it will help reduce the overall cooking time.
Alternatively, you can make a stock from fresh corn cobs by boiling the shucked corn in a large stockpot. You can even use leftover cobs for this process. Adding a bay leaf and smoked salt will add more flavor to your stock.
Freeze leftover soup in the freezer
Freezing leftover corn chowder soup is a great way to save some money and still enjoy the taste of a delicious meal. However, there are some tips to follow to ensure that you get the best results.
For example, you should make sure that you freeze your corn chowder in an airtight container. This prevents bacterial growth. Then you can keep it for up to three months in your freezer.
Another tip is to let your soup cool completely before freezing. The longer you allow it to cool, the less likely you are to have freezer burn. It’s also important to thaw it overnight in your refrigerator.
You can also reheat your soup in the microwave. If you’re using a cream based soup, be sure to reheat it on the lowest setting. Ice crystals can break down the texture of your soup, and they may even disrupt the flavor.
One way to prevent ice crystals is to seal your plastic freezer bag as tightly as possible. You can also use a resealable juice jug and fold the top up so that the bag holds the soup open.
While you’re storing your soup, you should take care to monitor its temperature and be alert to any funky smells. Some recipes suggest that you can store the soup for up to a week. That can be a long time, but the risk of foodborne illnesses is still present.
Another tip is to divide the soup into smaller portions. Smaller portions will freeze more evenly and maintain the consistency of the dish. Using smaller containers will also help you avoid freezer burn.
Alternatively, you can divide the soup into plastic bags. Label the bag with an “eat by” date. Doing so will ensure that you don’t forget when to eat it.
Finally, you should label the freezer-safe container. Use a “eat by” date to prevent a freezer burned mess. Remember that frozen corn chowder can last in the freezer for up to 2 to 3 months. Depending on how you froze your corn chowder, it might keep longer.
Store leftover soup in the fridge
You can store leftover corn chowder soup in the fridge for up to three days, but make sure it is thawed first. If you don’t thaw your chowder before reheating, it can cause bacterial growth.
To reheat your leftover chowder, either re-heat it on the stove or in the microwave. It can also be reheated in a dutch oven or oven. The best thing about reheating your chowder is that it is incredibly easy to do.
Corn chowder is a great way to get a healthy, hearty meal that will keep you full. This soup has plenty of fiber to keep you satisfied. There are many options for toppings, and you can even make a vegan version of this recipe.
For the most flavor, use fresh ingredients when you make your soup. Fresh corn is ideal, but you can also use frozen corn. A variety of aromatic vegetables and herbs will add flavor to your soup.
If you want to add extra protein to your soup, try shredded roasted bone-in chicken breast. Another great way to add texture is by frying bacon in the pot. Alternatively, you can add mashed potatoes to your chowder.
When you’re making your corn chowder, it can take hours for it to cool down. Make sure you check the consistency while you’re cooking. Some soups are very thick, so you might need to lower the heat a bit.
After removing your soup from the refrigerator, reheat it on the stove or in the microwave. Make sure you re-season it with salt. Doing this will allow you to control the saltiness of the soup.
You can add a few spices to your corn chowder for extra flavour. Try adding a pinch of cayenne pepper or paprika. Other options are to add a bay leaf, shredded sharp cheddar cheese or peeled shrimp.
When storing leftovers, make sure you freeze them in freezer-safe containers. These should be glass containers with lids. Be cautious when filling the containers, as overfilling can cause freezer burn.
Some recipes give conservative storage times, so be sure to check the label for the recommended amount.
Reheat leftover soup
Corn chowder is a wonderful way to use your last few ears of late summer corn. A chowder is a dish of soup that combines corn, potatoes, and other ingredients. It is delicious and easy to make.
You can reheat leftover corn chowder in the oven, on the stove, or in the microwave. You can also store the chowder in a refrigerator or freezer. Just make sure it is completely cooled off before storing.
In addition to corn, chowder usually includes milk, onions, and potatoes. Some recipes use chicken, bacon, or seafood. However, you can always make a vegetarian version of the dish using vegetable broth and other vegetables.
When reheating leftover corn chowder, you can either add a roux or use half-and-half. This will give the chowder a richer flavor and body. The roux can be made with flour, half-and-half, or a combination of the three. If you want to thicken the soup more, try using mashed potatoes instead.
To get the most out of frozen corn, thaw it in the refrigerator overnight before reheating. Don’t freeze it too early, or it might toughen. Frozen corn is still nutritious, but it may not taste as good as fresh corn.
For a creamy chowder, you can stir in some half-and-half, milk, or cream. This will make the chowder less chunky.
Adding a half-cup of flour to your chowder will help it become thicker. To add a kick of heat to your chowder, you can add red pepper flakes.
You can add potatoes and corn to your soup as you reheat it. This will prevent them from soaking up the liquid and making it mushy. Add the potatoes about 15 minutes before the soup is done cooking.
The soup can be stored in an airtight container in the refrigerator for about 3 to 4 days. Freezing it for a longer period of time can lead to bacterial growth. Divide the chowder into small portions, or use plastic bags to divide the soup.
You can reheat leftover corn october chowder in the microwave or on the stove. Regardless of where you choose to reheat it, remember to use a microwave-safe bowl and lid.