Nothing better with good fresh corn. I like this recipe that we made recently with some local Ohio Corn
- 4 ears of corn (or 4 cups / 750g / 1.5 lb frozen or canned corn, drained)
- 1 tsp butter (or oil)
- 250 g / 8 oz bacon , chopped
- 2 tbsp / 30 g butter (use 3 tbsp if bacon is lean)
- 1 garlic clove , minced
- 1 small onion , diced (or half large onion) (yellow, brown or white)
- 5 tbsp / 60g flour
- 2 cups chicken broth , low sodium preferred
- 3 cups milk (I used skim milk and it was fine)
- 600 g / 1.2 lb potatoes , cut into 1 cm / 2/5″ cubes (about 2 large)
- 2 sprigs of thyme OR 1 tsp dried thyme
- 3/4 cup / 185 ml cream
- 3/4 cup shallots , green part finely sliced (green onions / scallions)
- Salt and finely ground pepper to taste
- Cut the corn off the cob. Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. Keep naked cobs.
- Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
- Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 – 3 minutes until onion is translucent.
- Add flour and mix it in. Cook, stirring, for 1 minute.
- Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it’s simmering energetically but not bubbling like crazy or super gently).
- Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
- Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.
My parents clambake is always a food highlight of the year. Their clambake was this past Saturday and it was a great one as usual. The weather was perfect, the clams were tasty and the company was companionable.
In goes the chicken:
It was a beautiful day after a long crappy week of weather.
…out comes the chicken
My 2nd favorite part of clambakes is the cheesecake. Kirsten is the official cheesecake maker now that Grandma Davis is enjoying her clams in a better place. See cheesecake recipe here. Thanks Mom and Dad for a great day.
From one of my mom’s cookbooks.
- 2 broiler/fryer chickens (3 lbs. Each)
- 2 large onions, sliced
- 2 cups okra, cut (or used frozen or canned)
- 4 cups fresh or 2 cans (each 16 oz.) tomatoes
- 2 cups lima beans
- 3 medium potatoes, diced
- 4 cups corn, cut from cob or 2 cans (each 16 oz.) corn
- 3 t. salt
- 1 t. pepper
- 1 T. sugar
Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones. This takes about 2 ¼ hours. Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender. Stir occasionally. Add chicken, boned and seasonings.
- 3 eggs
- 1 cup sour cream
- 1 can (10 oz.) whole kernel corn (un-drained)
- 1 can (7 oz.) cream style corn
- ½ cup butter/margarine cut in small pieces
- 1 package (8 ½ oz.) corn muffin mix
Beat eggs, add sour cream and beat until smooth. Stir in corn and butter. Add muffin mix and blend.
Spray Pam in 9 x 13 pan. Pour mixture into pan. Bake in 350 oven for 1 hour.
This is from an old Bon Appetit recipe from a long time ago. Kirsten has become the official maker of this soup in our family.
- vegetable oil for frying
- 8 thin corn tortillas, halved and cut into thin strips
- 1 small onion, chopped
- 2 large garlic cloves, minced
- 1 T. chili powder
- 2 t. cumin
- ½ t. oregano
- 1 bay leaf
- 6 cups chicken broth or stock
- 1 8 oz. Tomato sauce
- 1 ½ t. salt
- 1 t. sugar
- ¼ t. ground pepper
- 2 large chicken breast halves
- 1 ½ cups corn kernels
- sour cream, sliced radishes, cilantro, chopped red onion for garnish.
Pour oil into heavy skillet to depth of ¾ inch and heat to 350. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels. Transfer I T. tortilla frying oil to large heavy pot. Sauté onion until tender, around 5 minutes. Add garlic, chili powder, cumin, oregano and bay leaf. Sauté for one minute. Add chicken stock, tomato sauce, salt, sugar and pepper and bring to the boil. Add chicken. Cover pot and simmer until chicken is just cooked through, around 15 minutes. Using tongs, transfer to a plate and cool. Shred chicken meat. Add 1 ¼ cups of corn to soup, simmer until tender, around 5 minutes. Add chicken and simmer for 1 more minute. Ladle soup into bowls and garnish with tortilla strips and other garnishes.
Moosewood Cooks at Home
- 1 cup fresh or frozen cut corn
- 1 T. vegetable oil
- 2 T. water
- 1 t. ground cumin
- pinch of cayenne or red pepper flakes (optional)
- 1 medium avocado
- 2 T. fresh lime or lemon juice
- ½ medium red bell pepper
- 2 T. minced red onion
- salt to taste
- dash of Tobasco or other hot pepper sauce (optional)
- Whole or chopped cilantro leaves
In a skillet or saucepan, combine the corn, oil, water, cumin, and optional cayenne or red pepper flakes. Cook, covered, on medium heat for 5 minutes, or until the corn is tender. Uncover and cook for an additional minute or two to evaporate the excess moisture. Set aside to cool.
Slice the avocado in half lengthwise and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every ½ inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lemon or lime juice. Cut the bell pepper into ½ inch or small pieces and add to the bowl. Stir in the red onion and cooked corn. Add salt and the optional Tobasco, and top with cilantro if you like.
Serve immediately, or chill for 30 minutes and then serve.