Sunday, September 12, 2010
Soup Week 36 - Corn Chowder
Using a sharp knife, hold the ear of corn upright on a cutting board and cut the kernels off the cob. (This produces 5-6 cups of corn.) Put the cobs in a soup pot with the celery, bay leaf and thyme. Add about 6 cups of water, bring to a boil, cover and simmer 30 minutes to create a corn-flavoured stock.