People. I’m pretty upset. My timing totally stinks. So you already know that the school year has started and back to work I went. But what I might have forgotten to mention was that when I tried to get back into my work pants after 2 months of apparently a-little-to-good summer eating, those puppies weren’t even coming close fitting. So I had to go buy fatter pants. Yup. I reluctantly decided it would probably be a good idea to lose some of that extra poundage.
And on that same day I vowed to start eating healthier, who made a super delicious, decadent, thick and creamy corn chowder? Yea… so Asheley got to eat real good for a few days, while I was and still am restricted to oh so fun healthy eating. But just because I’m watching my waistline doesn’t mean you can’t indulge a bit, right?
Heck, even corn ice cream. And if you’re wondering, yes, I made that too on the day my pants decided to shrink and not fit me anymore. So that’s sitting in the freezer for a rainy day when I fit back into my clothes.
A couple notes about the recipe:
Listen, you need to use fresh corn. Once corn is picked, it immediately begins turning its sugar to starch. Make sure to by super fresh corn and use it that same day. If you need to store it, do so in the husk in the refrigerator, which will help slow down the process.
I made my own corn stock to use in the chowder. It is super easy to make and you’ll feel good about not wasting all those flavorful cobs once the kernels are removed. If you don’t have the time (or desire) to make corn stock, feel free to use chicken or vegetable stock. So why corn stock? It gives your chowder über corn flavor. The corn stock recipe makes more than you need for the chowder, so freeze any extras for next time. And hey, nifty trick: whenever you eat corn, just save the cobs in a ziploc bag in the freezer, and then when you collect enough you can go ahead and make the stock 🙂
And sure, you could use regular potatoes for this if you want. Russet would be a good choice. But come on, sweet potatoes are so much cooler. And taste better. And are better for you!
Oh, and if you enjoy a little spice in your life, you should totally add in the jalapeños to this soup. Asheley and I are fans of how the kick balances out the creamy sweetness of the soup.