Questions about corn on the cob

"Kswck" wrote in message news:[email protected]...


snip
Looking at a corn chowder recipe in Cooks Country that calls for 6 ears
of corn and two cans of corn.

Janet commented to Kswck:
I've read your recipe in messages below. I would use only frozen corn
niblets. I wouldn't contaminate the fresher taste of frozen or fresh corn
with canned corn. Canned corn has a specific taste that is not particularly
pleasant. I can't see where canned corn has any benefit in this recipe. It
will not act as a thickener as maybe creamed corn might. There is probably
some obscure reason why the canned corn and fresh cobs are mixed in this
recipe -- like the cook ran out of one or the other and the method just got
perpetuated.
Janet
 
"Janet Bostwick" wrote:



Laying in dirt in the corn field, staring up at the sky, dripping wet in
corn milk, where the heck do ya get frozen corn?!?

Now I suspect, maybe I was I misled???

Andy
 
On Sun, 13 Mar 2011 08:48:02 -0400, "Kswck"
wrote:

Aha. Okay, it all makes sense now. It's going to be a very "corny"
tasting soup. Thanks for posting! :) The recipe looks tasty... I
might try it with all frozen corn - puree some up and leave the rest
whole.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
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