Corn chowder and corn cob stock

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Master Chef
Mar 25, 2008
It's that time of year.

Early Fall Corn Chowder

  • 4 ears of corn husked
  • 1 yellow onion diced finely
  • 1 red jalapeno pepper or 1 red Fresno pepper more if you like very piquante
  • 4 cloves of garlic grated
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 3 cups water preferably hot
  • 1 tbls sweet miso optional
  • 6 cups corn cob stock (see below) preferably hot
  • 1 lb Yukon Gold or Red potatoes, peeled or scrubbed really well and diced to bite size. 4–6, depends on size

Corn Cob Stock

  • 4 corn cobs kernels cut off for the soup
  • 4 garlic cloves lightly smashed
  • 1/2 onion rough chopped the ends of onions will also do
  • 1 tbls whole cumin
  • 1 tbls whole coriander
  • 12 whole black peppercorns
  • 9 cups water

I made the chowder for lunch today and for my son's lunch at work, if he wants to have that. I put in smoked red pepper powder instead of the slightly hot pepper, since mr bliss doesn't care for any hot flavor.

It's that time of year for fresh corn (and canning corn)! Save a few pennies and make a richly flavored corn cob stock!

Chief Longwind Of The North

Aug 26, 2004
Your recipe looks great. Imight just have to give it a try.

My own corn chowder is more of a traditional version, using hominy.

Corn broth can also be made from the cobs, reduced to concentrate, and use in ice cream base.

Seeeya; Chief Longwind of the North

Latest posts

Top Bottom