Delicious Sweet Corn

This week I have picked several ears of corn. I still have more to pick, but I'm hoping they will keep in the garden for a few more days until I can take care of what I have picked already. Every year I shuck several ears and put them back in the freezer so that we will have sweet corn over the winter. Of course we eat a lot of it straight out of the garden. It doesn't get any better than that!


We have so much corn and so many potatoes that are ready to be harvested that it made me think about making potato corn chowder one evening for dinner. I began looking up recipes. So many of them call for canned corn.....🙄 There's nothing wrong with using canned corn, but nothing beats fresh corn right off the cob. Here is what I came up with. I think it turned out pretty good!


Fresh Corn and Potato Chowder

- 6 ears of fresh corn

- 4 medium to large potatoes ( I used Yukon gold)

- 1 can chicken broth

- 1 cup milk

- 1 stick of butter or margarine

- 2 tablespoons cornstarch

- 3 cups frozen corn (I used corn that I froze last year that needed using up) However, frozen corn from your grocery store will work perfectly.





Peel and slice the potatoes. Place them in a dutch oven and cover them with water. Boil until they are tender. While the potatoes are cooking, begin shucking the ears of corn. Make sure all of the silks are removed. This can be done easily using a clean (unused) soft toothbrush. The silks will stick to the bristles and come out easily. Hold the cobs over a large bowl and cut off the corn. A serrated edge knife works great. I have a handy gadget called a "corn zipper" that works wonders! If you shuck a lot of corn like I do, I highly recommend getting one. Once the corn is removed, place the corn niblets in a blender or food processor and puree it until it is smooth and creamy.


In a small bowl combine the cornstarch and 1 cup of chicken broth. Set aside.

Once the potatoes are tender, add the milk, butter, remaining chicken broth, and the pureed corn. Stir well and continue cooking over low to medium heat for 10 minutes. Add in the cornstarch mixture and the frozen corn. Stir well. Allow it to cook at a low boil or simmer for 10 more minutes. Salt and pepper to taste.


I didn't put any chopped onion or bacon in my recipe. However, I've no doubt it would be fabulous to add to this dish! If you decide to give it a try, feel free to add your personal favorites into the pot.



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