As corn season ends, we ramp our efforts to utilize those tasty kernels in as many ways as possible. Chowder is a fabulous fallback especially as the summer temps start to wane and crisp, cool nights creep in. This riff from Fine Cooking incorporates a poblano chili, with ours yielding a full cup, once chopped down.
When it comes to the broth, we used homemade chicken stock, which adds oodles of flavor by itself. If you don’t have any homemade on hand, jarred Better Than Bouillon is a decent brand for either chicken or vegetable broth.
While you could make this spicy take on corn chowder with frozen corn, it’s best with fresh. And since we prefer a kick, I added a healthy pinch of cayenne along with a generous squeeze of fresh lemon at the end.
1 medium yellow onion, coarsely chopped (about 1 cup)
1 poblano, seeded and coarsely chopped (about 1/2 cup)
1 medium carrot, peeled and coarsely chopped (about 1/3 cup)
1 medium rib celery, thinly sliced (about 1/3 cup)
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
2 Tbsp. all-purpose flour
1 Tbsp. tomato paste
2 cups lower-salt vegetable or chicken broth
1-1/2 cups whole milk
1 medium red potato (about 8 oz.), cut into 1/2-inch chunks
2 cups fresh corn kernels (from about 3 cobs)
1 Tbsp. fresh lemon juice
Cayenne, to taste
Melt the butter in a large Dutch oven or similar pot over medium heat. Add the onion, poblano, carrot, celery, coriander, cumin, thyme, 1 tsp. salt, and 1/4 tsp. pepper, and cook, stirring occasionally, until the onion is translucent, about 6 minutes.
Sprinkle the flour over the vegetables, and cook, stirring constantly, for 30 seconds.
Stir in the tomato paste, and then add the broth and milk. Add the potatoes and corn, and bring to a simmer over medium-low heat. Cover, reduce to a low simmer, and cook, stirring occasionally, until the potato is tender, about 15 minutes.
Using a potato masher, slightly mash the vegetables in the pot to thicken the chowder to your desired consistency.
Add the lemon juice, and season to taste with cayenne, salt, and pepper.
You’ll enjoy this unusual stir-fry combination utilizing fresh corn kernels cut from the cob. The corn, along with rice, does lean toward a carb-heavy meal, but it is so satisfying and full of flavor. Coating the chicken pieces in cornstarch thickens the sauce at the end so that it clings to the meat and veggies.
Rarely overpowering, oyster sauce is packed with umami and adds tons of depth to stir-fries like this one, boosting flavor in marinades, and just being all-around incredibly delicious. No ripe corn at the market? Bon Appétit suggests to swap in peppers, peas, mushrooms, or summer squash.
As with any stir-fry, make sure to chop and prep all of the ingredients ahead of time because once you start cooking, the process goes incredibly fast and you need to keep swinging that metal spatula around.
½ tsp. (or more) Aleppo-style pepper or other mild chile flakes
3 ears of corn, kernels cut from cobs
Steamed rice and cilantro leaves with tender stems (for serving)
Stir together oyster sauce, vinegar, sesame oil, and 2 Tbsp. water in a small bowl. Set aside.
Place chicken in a medium bowl. Season with salt and sprinkle with cornstarch; toss lightly to coat.
Heat 2 Tbsp. vegetable oil in a large well-seasoned wok or nonstick skillet over medium-high. Cook chicken, tossing occasionally, until golden brown and nearly cooked through, 6–8 minutes. Transfer to a large bowl.
To the wok, add red onion, garlic, ginger, Aleppo-style pepper, and remaining 2 Tbsp. oil. Cook, tossing, until vegetables are softened, about 2 minutes.
Add corn and cook, tossing often, until tender, about 3 minutes.
Return chicken to wok with vegetables.
Stir in reserved oyster sauce mixture and cook, tossing often, until reduced nearly to a glaze, about 2 minutes. Taste and season with salt if needed.