In my quest to make a most excellent bowl of corn chowder, I was struggling with getting enough corny flavor.
The first batch I made was with water as the base. It was good, but it needed a little more complexity
So I tried chicken stock next. It definitely had more body, and more meaty flavory, but it was still missing a big corny punch.
Then I remembered that in Modernist Cuisine at Home there is a recipe for toasted corn stock.
The fun part about this recipe is that it uses all of the parts of the ear of corn that you'd normally discard. After you cut the kernels off of the cob, you'll use them to make stock.
It even uses the husks. You'll toast them in the oven while getting everything else ready.
It does require a pressure cooker, however.
I had imagined that the final product produced by the corn stock recipe would be this sweet, intensely flavored corn juice. Sort of like a glass of fresh carrot juice. It's not, really. Probably because it's made from husks and cobs. Seriously. There's a reason why we don't eat husks and cobs.
What it does though, is round out the corn flavor in your chowder, making it more complex and full bodied. And it's not that much extra work, considering you already have all of the ingredients on your counter when making corn chowder, anyway.
And if you need a good recipe, here is my Corn, Cashew and Carrot Chowder to try, which naturally uses this stock as the base.
If you're interested in other pressure cooked stock recipes, check out this one for a Pressure Cooked Beef Stock made with short ribs
Click to Print
Toasted Corn Stock (Pressure Cooked)
Published by Tony Bailey on December 31, 2013
A great base stock for corn chowder
Prep time: Cook time: Total time: Yield: 3-4 cups
- 6 Ears of Corn
- 5 Cups Water
- Remove the husks from the ears and place on a sheet pan. Place a wire rack on top of them and toast for 15 minutes at 350 degrees. Check on them and continue toasting until they have a nice golden color
- Cut the kernels from the cob and reserve in a bowl (especially if you'll be making chowder)
- Place the husks in the pressure cooker and cover with the cobs. Pour in the water.
- Pressure cook for 15 minutes
- Strain into a bowl
Copyright (C) 2013 Simple Awesome Cooking
My favorite eat-out lunch is easily anything Mediterranean. Luckily, in the Chicago Loop where I work, there seems to be more Mediterranean lunch spots than Starbucks. And nearly every one of these restaurants makes some variety of Chicken Shwarma. While the spices may vary, it's typically always marinated and grilled. This is what I've attempted to make at home