“This recipe calls for every part of the corn—the husk, the silk, and the cob for broth and the kernels for the chowder itself. Like many of the recipes in this book, you can cook this chowder in steps—the broth one day, the soup the next.” – The Zero-Waste Chef by Anne-Marie Bonneau
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Kernel-to-Cob Corn Chowder
Servings 4 servings
Ingredients
- 4 ears of corn on the cob with husks and silks
- 8 cups water
- ½ cup raw cashews
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 (1- inch) piece of fresh ginger, minced
- 1 large onion chopped
- 1 to 2 serrano or jalapeño peppers minced, with seeds
- 2 celery stalks including leaves, chopped
- 1 tablespoon dried oregano
- 2 small red potatoes cubed
- 1 tablespoon fresh lime juice from 1 lime, or more as needed
- 1 teaspoon salt or more as needed
- Chopped fresh cilantro
- Red pepper flakes (optional), to serve
Instructions
- Remove the husks and silks from the corn. Scrub the ears well. Use a sharp knife to cut off the kernels.
- Place the cobs, husks, and silks in a large pot with 8 cups of water and cover. Bring to a boil over high heat, turn down the heat to medium-low, and simmer for 30 to 45 minutes, until the broth turns golden and fragrant and tastes sweet. Strain through a sieve; you’ll need approximately 5 cups of broth.
- Place 1 cup of the hot broth in a blender and add the cashews; let soak for 10 minutes.
- Heat the olive oil over medium heat. Add the garlic, ginger, onion, peppers, and celery and sauté until softened, 5 to 10 minutes. Stir in the oregano. Add the corn kernels and the potatoes, and stir until coated.