This week I made an order for a grocery delivery. It had asked for 4 ears of corn. They were out of the individual ears so she asked if I wanted a pack of corn. She said they were 4-5 to a pack. I said 4 is fine. She misinterpreted it and gave me 5 packs of 5 corn! Since I wasn’t going to eat 25 corn this week I took the kernels off 10 of them. I decided to use them in my wild rice corn chowder recipe. I’ll have to figure out what to use the rest for or freeze them.
What a difference using fresh corn makes in the taste! It was still a little crunchy after cooking with such a fresh taste. One of the best pots of chowder I’ve made. Similar recipe to my other corn chowder but with a much fresher taste!
3-32 ounce containers chicken or vegetable stock (I was out of vegetable stock so I used organic chicken stock this time)
1 cup Wild Rice
9-10 ears of fresh corn kernels (use a knife to take them off the cob-I used 9 for this recipe and froze a baggie with the rest)
6 ounces frozen mixed vegetables
6 tablespoons garlic powder or 2-3 cloves minced
2 tablespoons Montreal seasoning
◦ (I use this frequently, it contains -Coarse Salt, Spices Including Black Pepper and Red Pepper, Garlic, Onion, Sunflower Oil, Natural Flavor and Extractives of Paprika so substitute more of these if you don’t have it)
12 turns of salt grinder or 2-3 tsp salt (to taste)
Water to fill pot
1-can Evaporated skim milk
◦ (you can use a cup of heavy cream or whole milk instead if desired)
8 ounces shredded cheddar cheese
Insta Pot Instructions:
Place all ingredients into the pot except the milk and cheese. Close the vent and use the Soup setting. (2:45). Allow it to come to pressure and release naturally. Before serving, warm the milk or cream in a saucepan and add the cheese to melt as it just comes to a boil. Add to soup. Turn to sauté for a few minutes to blend the cheese and milk.
Place all ingredients into the pot except the milk and cheese. Cook on high for 4 hours or low for 8 hours. Before serving, warm the milk or cream in a saucepan and add the cheese to melt as it just comes to a boil. Mix into the soup.
Use a large stockpot or Dutch Oven pot. Place all ingredients into the pot except the milk. Bring to a boil and then turn it to a low simmer. Simmer on the stovetop for 2 hours or so, checking to make sure the water level is still high. Before serving, warm the milk or cream in a saucepan and add the cheese to melt as it just comes to a boil. Add to soup. Stir to blend.