One of the many tasty things you can make with a cob of corn.
8 ears fresh sweet yellow corn husked and silks removed and kernels cut from the cob 1 cup Smoked almonds 1 large onion diced 10 garlic cloves 1 lb fingerling potatoes cooked separate (boil 15 minutes or until soft) cut into rounds 1 bay leaf 5 sprigs of thyme Salt and freshly ground black pepper to taste 2 quarts Corn stock 1 Tbsp chopped chives for garnish 6 Tbsp olive oil Tofurky or Beyond Meat Optional
In a large pot add the onion, garlic, thyme, and oil and sweat the onions (no color) and almonds. in a separate pot take the shucked husk add water and bring to a boil for 20 minutes
When the onions are translucent add half of the shucked corn and let cook for roughly 5-10 more minutes. Add boiled corn water (corn stock) and bring to a simmer and cover for five more minutes
Starting with cold water Bring to a simmer, until potatoes are tender, about 15- 20 minutes. If you want to get fancy, cook the potatoes in advance, let them cool, and then peel the skin before you cut your rounds.
Transfer 2 1/2 cups of the chowder to a blender and blend until smooth add about 2 tbsp of olive. NOTE: while blending you may need to add water while blending.
After corn has cooked blend the cooked portion of corn add potatoes and remaining corn. Sprinkle each serving with chives
I love Corn on the Cob! Corn is so fresh during the U.S. summer seasons. I use it to make so many Vegan dishes, such as Corn Chowder, Cornbread, Corn Salad, and more!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture –