What To Do With Left-Over Corn On The Cob

By Danny


Yesterday was our last night in Provincetown and rather than go out to dinner we decided to make dinner with all of our left-overs from the week. Mark made his Cape Cod burgers again....I made Nachos with our left over Porter House steak from the night before....and Erika made this delicious Corn Chowder!


Erika's recipe after the jump...


Here is Erika's Recipe:

Erika's Next-Day Corn Chowder

2 medium red potatoes with skins
1 yellow onion, coarsely chopped
4 ears of left over corn on the cob, kernels sliced off the cob
1/2 red pepper, seeded and cored and finely chopped
3 thin slices of pancetta
3 tablespoons of flour
3 tablespoons of butter
4 cups of chicken broth
1 cup of half and half
1 tomato coarsely chopped

Erika says that because this is a recipe utilizing left-over corn on the cob, the ingredients are all approximated and should be adjusted to taste and consistency. To start, set the potatoes to boil in a sauce pan. Sautee the onions in a heavy, non-teflon skillet in 1 tablespoon of butter. When onions are translucent add the red pepper and pancetta. When onion mixture is slightly brown add the corn, making sure to break up and mash lightly into the mixture. Sautee corn and onion mixture for three minutes. Salt and pepper to taste remembering that the pancetta is salty by nature. Remove mixture from skillet. Do not rinse skillet.

When potatoes are soft, cut into rectangular-shaped cubes and add to corn mixture.

Now for the roux. With the skillet used for the corn mixture, melt one tablespoon of butter over a low flame. Once melted quickly whisk in 1 tablespoon of flour. Whisk a dash of chicken broth into the roux and continue to whisk while the roux browns. Continue to adjust with flour and broth until you have used all the flour and the roux is a tan, paste-like consistency.

(Erika's tip for a lumpy roux= if the roux becomes lumpy, don't worry, just keep whisking over the flame until it reduces, once it gets to a paste consistency, the lumps should dissolve into the roux!)

Once roux is complete, begin whisking in chicken broth a quarter cup at a time until all of the broth is mixed into the roux. Add the cup of half and half and the chopped tomato, and heat. When the liquid is hot return the corn mixture into the pot and serve. Garnish with finely chopped chives!