It’s that time of year when most of us can enjoy the first corn of the season, whether you grew it yourself or your favorite farm stand can supply you with that golden cob.
Two of my favourite types of corn are the Bread and Butter corn , and Silver Queen. They are both so sweet and have that pop in your mouth goodness!
Todays project is what I call , saving the season, I’m processing fresh corn on the cob and freezing it for later in the year.
One of husband’s favorite things to do was to enjoy the corn that we processed in July, at our Thanksgiving dinner, it a tradition that I’m going to keep.
You know your going to crave that taste of summer in the cold days of winter, and by planning ahead , you’ll have a special treat just sitting in the freezer. This tastes nothing like store bought frozen corn! It tastes the same as if you were eating off of the cob.
First off, I bought just 2 1/2 dozen ears at a road side stand that was from our favorite farm here in Pennsylvania.
Here’s the fun part, shuck all the cobs, wash them and put aside.
Get your big stock pot out and fill it with water and bring it to a boil.
Add as many cobs that will fit, let cobs in the water for 5-6 minutes. We are only blanching the corn. Take out & set aside, continue until all corn is cooked.
Let it cool , and get out your plastic freezer bags and pen to mark the date on the bags.
When cool , remove kernels from the cob. Here’s a simple way to do that : Cut cobs in half, place cut side down so you have a stable ear of corn to cut. Slice kernels off.
When all kernels are off, go ahead and bag the corn. I try to make cup sized portions. I ended up with 14 cups from 26 ears of corn. Label & freeze.
Another delicious meal to make is Cheesy Corn Chowder. There’s nothing more satisfying in chilly weather to have a bowl in front of the fire.
Cheesy Corn Chowder
What you need…
Bacon – about 1/2 pound
1 small onion, chopped
2 garlic cloves, minced
5 cups of chicken broth or vegetable broth
2 cups of milk ( 2% is ok )
2 cups chopped potatoes
3 cups of your frozen corn
1 teaspoon of rosemary ,if fresh. Dried is 1/2 teaspoon.
Salt and pepper to taste
2 cups of your favorite cheese, shredded, it can be cheddar, Gouda, Swiss or Monterey Jack.
Fry bacon until crisp. Save 2 tablespoons of the bacon fat. Add chopped onion to the same pan & sauté for 4-5 minutes. Add garlic and flour. Coat all of the onion mixture with the flour.
Add broth, milk, potatoes, corn , rosemary, salt and pepper. Bring to a boil , reduce heat and simmer until potatoes are tender
Add your shredded cheese , stir until melted. Taste and season again if needed.
Serve in bowls with crumbled bacon on top and maybe with a delicious garlic toast.
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