A friend gave me a half-dozen ears of corn. I'd like to use 'em by
tomorrow fer some corn chowder. I bought some milk and cream and
butter, but forgot the dang potatoes. I'll get 'em tomorrow.

Anywho, anybody have a good corn chowder recipe? I kinda like this
one, but will consider others:

<https://www.marthastewart.com/1106715/summer-corn-chowder>

I have 16oz of cream and half a gal of milk, so am not worried about
half-n-half. I might jes sub whole cream fer the half-n-half.

nb

On 10/6/2017 12:04 PM, notbob wrote:
> A friend gave me a half-dozen ears of corn. I'd like to use 'em by
> tomorrow fer some corn chowder. I bought some milk and cream and
> butter, but forgot the dang potatoes. I'll get 'em tomorrow.
>
> Anywho, anybody have a good corn chowder recipe? I kinda like this
> one, but will consider others:
>
> <https://www.marthastewart.com/1106715/summer-corn-chowder>
>
> I have 16oz of cream and half a gal of milk, so am not worried about
> half-n-half. I might jes sub whole cream fer the half-n-half.
>
> nb
>

I have tried and liked this one:
http://www.simplyrecipes.com/recipes/corn_chowder/

On 6 Oct 2017 17:04:38 GMT, notbob > wrote:

>A friend gave me a half-dozen ears of corn. I'd like to use 'em by
>tomorrow fer some corn chowder. I bought some milk and cream and
>butter, but forgot the dang potatoes. I'll get 'em tomorrow.
>
>Anywho, anybody have a good corn chowder recipe? I kinda like this
>one, but will consider others:
>
><https://www.marthastewart.com/1106715/summer-corn-chowder>
>
>I have 16oz of cream and half a gal of milk, so am not worried about
>half-n-half. I might jes sub whole cream fer the half-n-half.
>
>nb

I don't think I've ever made it, although it is something I will order
when out and like it. Maybe instead of whole cream, when it is cooked
let it come off the boil/simmer and add a can of Carnation, wonderful
how that gives the creamiest flavour to seafood chowder, not a trace
of the Carnation milk flavour though.

On 10/6/2017 12:48 PM, wrote:
> Maybe instead of whole cream, when it is cooked
> let it come off the boil/simmer and add a can of Carnation, wonderful
> how that gives the creamiest flavour to seafood chowder, not a trace
> of the Carnation milk flavour though.

+1!

Now _that_ is a top tip for chowda.

On 6 Oct 2017 17:04:38 GMT, notbob > wrote:

>A friend gave me a half-dozen ears of corn. I'd like to use 'em by
>tomorrow fer some corn chowder. I bought some milk and cream and
>butter, but forgot the dang potatoes. I'll get 'em tomorrow.
>
>Anywho, anybody have a good corn chowder recipe? I kinda like this
>one, but will consider others:
>
><https://www.marthastewart.com/1106715/summer-corn-chowder>
>
>I have 16oz of cream and half a gal of milk, so am not worried about
>half-n-half. I might jes sub whole cream fer the half-n-half.
>
>nb

that sounds like a good recipe. I am assuming that you know to draw
the back of your knife down over the cob after you have cut off the
corn kernels? That move will remove any little bits as well as sort
of 'milk' the cob. Wish I had some corn cobs right now so I could
make that recipe. Good eats to you!
Janet US

On 2017-10-06, dejamos > wrote:

> I have tried and liked this one:
> http://www.simplyrecipes.com/recipes/corn_chowder/

Thnx, dejamos. I looked fer simplyrecipes.com, but didn't find it.
You know it's much more real ....it has a bay leaf!

nb

On 2017-10-06, U.S Janet B > wrote:

> that sounds like a good recipe. I am assuming that you know to draw
> the back of your knife down over the cob after you have cut off the
> corn kernels? That move will remove any little bits as well as sort
> of 'milk' the cob.

No, I did not know! Thanx fer the tip.

nb

On 10/6/2017 2:37 PM, notbob wrote:
> On 2017-10-06, dejamos > wrote:
>
>> I have tried and liked this one:
>> http://www.simplyrecipes.com/recipes/corn_chowder/
>
> Thnx, dejamos. I looked fer simplyrecipes.com, but didn't find it.
> You know it's much more real ....it has a bay leaf!
>
> nb
>

IMO, bay leaves make a big difference in flavor. I prefer Turkish to
California, though. California bay leaves have a slightly menthol
aftertaste to me.

On 2017-10-06, dejamos > wrote:

> IMO, bay leaves make a big difference in flavor.

Agree.

> I prefer Turkish to California, though. California bay leaves have
> a slightly menthol aftertaste to me.

Never hadda Turkish bay leaf, so am clueless on this issue. I suspect
mine are CA bay leaves, as they allegedly come from the San Francisco
Spice Co. I have bacon grease, but need to pick up a "red" grn ppr
and some spuds.

nb

On 6 Oct 2017 19:39:59 GMT, notbob > wrote:

>On 2017-10-06, U.S Janet B > wrote:
>
>> that sounds like a good recipe. I am assuming that you know to draw
>> the back of your knife down over the cob after you have cut off the
>> corn kernels? That move will remove any little bits as well as sort
>> of 'milk' the cob.
>
>No, I did not know! Thanx fer the tip.
>
>nb

You're welcome. See! A real cooking exchange can happen in this
group
Janet US

On 10/6/2017 3:28 PM, notbob wrote:
> On 2017-10-06, dejamos > wrote:
>
>> IMO, bay leaves make a big difference in flavor.
>
> Agree.
>
>> I prefer Turkish to California, though. California bay leaves have
>> a slightly menthol aftertaste to me.
>
> Never hadda Turkish bay leaf, so am clueless on this issue. I suspect
> mine are CA bay leaves, as they allegedly come from the San Francisco
> Spice Co. I have bacon grease, but need to pick up a "red" grn ppr
> and some spuds.
>
> nb
>

Turkish bay leaves were all that were available when I was growing up in
Texas; I did not know California bay leaves existed and came from a
different tree until relatively recently. The last time I ran out of
them I bought a small package of both to compare. I knew immediately
that I much preferred the Turkish. I think it was partly because it was
the more familiar one and partly because of that slight menthol
aftertaste I perceived in the California leaves.

Just because yours came from the San Francisco Spice House does not
necessarily mean they are California leaves.

Good luck with the chowder!

On Fri, 06 Oct 2017 23:38:01 GMT, Wayne Boatwright
> wrote:

>On Fri 06 Oct 2017 02:37:59p, U.S. Janet B. told us...
>
>> On 6 Oct 2017 19:39:59 GMT, notbob > wrote:
>>
>>>On 2017-10-06, U.S Janet B > wrote:
>>>
>>>> that sounds like a good recipe. I am assuming that you know to
>>>> draw the back of your knife down over the cob after you have cut
>>>> off the corn kernels? That move will remove any little bits as
>>>> well as sort of 'milk' the cob.
>>>
>>>No, I did not know! Thanx fer the tip.
>>>
>>>nb
>>
>> You're welcome. See! A real cooking exchange can happen in this
>> group
>> Janet US
>>
>
>My mother always used to scrape the cob after cutting the kernels when
>she made cream style corn.

The yummy goodness is there, why waste it. Perhaps it is old
fashioned but that was the way I learned to take the kernels off a
cob. Of course, if you were making a raw corn and tomato type salad,
the bits and milky part would not be pretty in a salad but in a soup,
perfect.
Janet US

"U.S. Janet B." wrote in message
news
On 6 Oct 2017 19:39:59 GMT, notbob > wrote:

>On 2017-10-06, U.S Janet B > wrote:
>
>> that sounds like a good recipe. I am assuming that you know to draw
>> the back of your knife down over the cob after you have cut off the
>> corn kernels? That move will remove any little bits as well as sort
>> of 'milk' the cob.
>
>No, I did not know! Thanx fer the tip.
>
>nb

You're welcome. See! A real cooking exchange can happen in this
group
Janet US

==

HALLELUJAH!!!

--
http://www.helpforheroes.org.uk

On Sat, 7 Oct 2017 14:35:18 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
>news >
>On 6 Oct 2017 19:39:59 GMT, notbob > wrote:
>
>>On 2017-10-06, U.S Janet B > wrote:
>>
>>> that sounds like a good recipe. I am assuming that you know to draw
>>> the back of your knife down over the cob after you have cut off the
>>> corn kernels? That move will remove any little bits as well as sort
>>> of 'milk' the cob.
>>
>>No, I did not know! Thanx fer the tip.
>>
>>nb
>
>You're welcome. See! A real cooking exchange can happen in this
>group
>Janet US
>
>==
>
>HALLELUJAH!!!

Hi O! Is corn on the cob something that is eaten in your sphere?
Janet US

dejamos wrote:
>
> I have tried and liked this one:
> http://www.simplyrecipes.com/recipes/corn_chowder/

That one looks about right to me.

"U.S. Janet B." wrote in message
...

On Sat, 7 Oct 2017 14:35:18 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
>news >
>On 6 Oct 2017 19:39:59 GMT, notbob > wrote:
>
>>On 2017-10-06, U.S Janet B > wrote:
>>
>>> that sounds like a good recipe. I am assuming that you know to draw
>>> the back of your knife down over the cob after you have cut off the
>>> corn kernels? That move will remove any little bits as well as sort
>>> of 'milk' the cob.
>>
>>No, I did not know! Thanx fer the tip.
>>
>>nb
>
>You're welcome. See! A real cooking exchange can happen in this
>group
>Janet US
>
>==
>
>HALLELUJAH!!!

Hi O! Is corn on the cob something that is eaten in your sphere?
Janet US

==

It is indeed) I have to say though that I have never made corn chowder.
TBH we buy mostly canned. It tastes great to us and I can't open a can
without having to have a few tastes before it is heated)



--
http://www.helpforheroes.org.uk

On Sat, 7 Oct 2017 17:21:41 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Sat, 7 Oct 2017 14:35:18 +0100, "Ophelia" >
>wrote:
>
>>"U.S. Janet B." wrote in message
>>news >>
>>On 6 Oct 2017 19:39:59 GMT, notbob > wrote:
>>
>>>On 2017-10-06, U.S Janet B > wrote:
>>>
>>>> that sounds like a good recipe. I am assuming that you know to draw
>>>> the back of your knife down over the cob after you have cut off the
>>>> corn kernels? That move will remove any little bits as well as sort
>>>> of 'milk' the cob.
>>>
>>>No, I did not know! Thanx fer the tip.
>>>
>>>nb
>>
>>You're welcome. See! A real cooking exchange can happen in this
>>group
>>Janet US
>>
>>==
>>
>>HALLELUJAH!!!
>
>Hi O! Is corn on the cob something that is eaten in your sphere?
>Janet US
>
>==
>
>It is indeed) I have to say though that I have never made corn chowder.
>TBH we buy mostly canned. It tastes great to us and I can't open a can
>without having to have a few tastes before it is heated)

for some reason I thought Corn on the cob was a rare oddity on that
side of the pond.
Janet US

On Sat, 07 Oct 2017 10:40:42 -0600, U.S. Janet B. >
wrote:

>On Sat, 7 Oct 2017 17:21:41 +0100, "Ophelia" >
>wrote:
>
>>"U.S. Janet B." wrote in message
. ..
>>
>>On Sat, 7 Oct 2017 14:35:18 +0100, "Ophelia" >
>>wrote:
>>
>>>"U.S. Janet B." wrote in message
>>>news >>>
>>>On 6 Oct 2017 19:39:59 GMT, notbob > wrote:
>>>
>>>>On 2017-10-06, U.S Janet B > wrote:
>>>>
>>>>> that sounds like a good recipe. I am assuming that you know to draw
>>>>> the back of your knife down over the cob after you have cut off the
>>>>> corn kernels? That move will remove any little bits as well as sort
>>>>> of 'milk' the cob.
>>>>
>>>>No, I did not know! Thanx fer the tip.
>>>>
>>>>nb
>>>
>>>You're welcome. See! A real cooking exchange can happen in this
>>>group
>>>Janet US
>>>
>>>==
>>>
>>>HALLELUJAH!!!
>>
>>Hi O! Is corn on the cob something that is eaten in your sphere?
>>Janet US
>>
>>==
>>
>>It is indeed) I have to say though that I have never made corn chowder.
>>TBH we buy mostly canned. It tastes great to us and I can't open a can
>>without having to have a few tastes before it is heated)
>
>for some reason I thought Corn on the cob was a rare oddity on that
>side of the pond.
>Janet US

Nope my grandmother grew it in the flower bed that surrounded the
garden fountain during the war years, 'dig for victory' or somesuch

In article >,
says...
>
> On Sat, 7 Oct 2017 17:21:41 +0100, "Ophelia" >
> wrote:
>
> >"U.S. Janet B." wrote in message
> .. .
> >
> >On Sat, 7 Oct 2017 14:35:18 +0100, "Ophelia" >
> >wrote:
> >
> >>"U.S. Janet B." wrote in message
> >>news > >>
> >>On 6 Oct 2017 19:39:59 GMT, notbob > wrote:
> >>
> >>>On 2017-10-06, U.S Janet B > wrote:
> >>>
> >>>> that sounds like a good recipe. I am assuming that you know to draw
> >>>> the back of your knife down over the cob after you have cut off the
> >>>> corn kernels? That move will remove any little bits as well as sort
> >>>> of 'milk' the cob.
> >>>
> >>>No, I did not know! Thanx fer the tip.
> >>>
> >>>nb
> >>
> >>You're welcome. See! A real cooking exchange can happen in this
> >>group
> >>Janet US
> >>
> >>==
> >>
> >>HALLELUJAH!!!
> >
> >Hi O! Is corn on the cob something that is eaten in your sphere?
> >Janet US
> >
> >==
> >
> >It is indeed) I have to say though that I have never made corn chowder.
> >TBH we buy mostly canned. It tastes great to us and I can't open a can
> >without having to have a few tastes before it is heated)
>
> for some reason I thought Corn on the cob was a rare oddity on that
> side of the pond.

No, we can buy whole cobs in any supermarket. If we get a good summer I
can grow them in the garden.

Janet UK

On Sat, 7 Oct 2017 19:44:33 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Sat, 7 Oct 2017 17:21:41 +0100, "Ophelia" >
>> wrote:
>>
>> >"U.S. Janet B." wrote in message
>> .. .
>> >
>> >On Sat, 7 Oct 2017 14:35:18 +0100, "Ophelia" >
>> >wrote:
>> >
>> >>"U.S. Janet B." wrote in message
>> >>news >> >>
>> >>On 6 Oct 2017 19:39:59 GMT, notbob > wrote:
>> >>
>> >>>On 2017-10-06, U.S Janet B > wrote:
>> >>>
>> >>>> that sounds like a good recipe. I am assuming that you know to draw
>> >>>> the back of your knife down over the cob after you have cut off the
>> >>>> corn kernels? That move will remove any little bits as well as sort
>> >>>> of 'milk' the cob.
>> >>>
>> >>>No, I did not know! Thanx fer the tip.
>> >>>
>> >>>nb
>> >>
>> >>You're welcome. See! A real cooking exchange can happen in this
>> >>group
>> >>Janet US
>> >>
>> >>==
>> >>
>> >>HALLELUJAH!!!
>> >
>> >Hi O! Is corn on the cob something that is eaten in your sphere?
>> >Janet US
>> >
>> >==
>> >
>> >It is indeed) I have to say though that I have never made corn chowder.
>> >TBH we buy mostly canned. It tastes great to us and I can't open a can
>> >without having to have a few tastes before it is heated)
>>
>> for some reason I thought Corn on the cob was a rare oddity on that
>> side of the pond.
>
> No, we can buy whole cobs in any supermarket. If we get a good summer I
>can grow them in the garden.
>
> Janet UK

thanks to all of you, I learned something new today
Janet US

"U.S. Janet B." wrote in message
...

On Sat, 7 Oct 2017 17:21:41 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Sat, 7 Oct 2017 14:35:18 +0100, "Ophelia" >
>wrote:
>
>>"U.S. Janet B." wrote in message
>>news >>
>>On 6 Oct 2017 19:39:59 GMT, notbob > wrote:
>>
>>>On 2017-10-06, U.S Janet B > wrote:
>>>
>>>> that sounds like a good recipe. I am assuming that you know to draw
>>>> the back of your knife down over the cob after you have cut off the
>>>> corn kernels? That move will remove any little bits as well as sort
>>>> of 'milk' the cob.
>>>
>>>No, I did not know! Thanx fer the tip.
>>>
>>>nb
>>
>>You're welcome. See! A real cooking exchange can happen in this
>>group
>>Janet US
>>
>>==
>>
>>HALLELUJAH!!!
>
>Hi O! Is corn on the cob something that is eaten in your sphere?
>Janet US
>
>==
>
>It is indeed) I have to say though that I have never made corn chowder.
>TBH we buy mostly canned. It tastes great to us and I can't open a can
>without having to have a few tastes before it is heated)

for some reason I thought Corn on the cob was a rare oddity on that
side of the pond.
Janet US

==

Heck no We can buy the cobs in our supermarkets)



--
http://www.helpforheroes.org.uk

On 2017-10-07, dejamos > wrote:

> Just because yours came from the San Francisco Spice House does not
> necessarily mean they are California leaves.

I suspect they are CA bay leaves. I've never smelled the two,
back-to-back, but I can detect a tad bit o' "menthol" (weird you would
choose that particular term).

> Good luck with the chowder!

It's going OK. I chose Elise's recipe (Simply).

I'm about half way through. Jes added the spuds, which are Russet's,
not Yukon Golds. Tastes pretty dang good, so far. Only prob was the
corn silk! Getting that crap off'n the cob and getting rid of it was
a real PIA!!

I used my scalloped bread knife to take off the kernals (tip). I also
"milked" each cob prior to tossing 'em in the chowder (tip). I
recall, now, the "milk" that would come off the de-kernalling machines
in our cannery. Mechanical machines that would strip the corn off'n
the cob, but required lube oil to keep them functioning properly. So,
off the kernal stripping machines, drooling onto the floor, were
trails of cob milk, corn oil, and lube oil. I wish I'd paid more
attention to the "corn silk" problem.

nb

On 7 Oct 2017 22:31:20 GMT, notbob > wrote:

>On 2017-10-07, dejamos > wrote:
>
>> Just because yours came from the San Francisco Spice House does not
>> necessarily mean they are California leaves.
>
>I suspect they are CA bay leaves. I've never smelled the two,
>back-to-back, but I can detect a tad bit o' "menthol" (weird you would
>choose that particular term).
>
>> Good luck with the chowder!
>
>It's going OK. I chose Elise's recipe (Simply).
>
>I'm about half way through. Jes added the spuds, which are Russet's,
>not Yukon Golds. Tastes pretty dang good, so far. Only prob was the
>corn silk! Getting that crap off'n the cob and getting rid of it was
>a real PIA!!
>
>I used my scalloped bread knife to take off the kernals (tip). I also
>"milked" each cob prior to tossing 'em in the chowder (tip). I
>recall, now, the "milk" that would come off the de-kernalling machines
>in our cannery. Mechanical machines that would strip the corn off'n
>the cob, but required lube oil to keep them functioning properly. So,
>off the kernal stripping machines, drooling onto the floor, were
>trails of cob milk, corn oil, and lube oil. I wish I'd paid more
>attention to the "corn silk" problem.
>
>nb

corn silk removal: Get the big hanks of it off. Under cool running
water, grasp the cob in both hands with fingers wrapping around the
cob. Keeping hands and fingers wrapped around the cob, twist your
hands back and forth, one hand moving forward the while the other
moves back. This produces a sort of scrubbing motion that twists the
strings away and washes them away. I've been doing this darn near all
my life and it works.
Janet US

On 10/7/2017 5:31 PM, notbob wrote:
> On 2017-10-07, dejamos > wrote:
>
>> Just because yours came from the San Francisco Spice House does not
>> necessarily mean they are California leaves.
>
> I suspect they are CA bay leaves. I've never smelled the two,
> back-to-back, but I can detect a tad bit o' "menthol" (weird you would
> choose that particular term).
>
>> Good luck with the chowder!
>
> It's going OK. I chose Elise's recipe (Simply).
>
> I'm about half way through. Jes added the spuds, which are Russet's,
> not Yukon Golds. Tastes pretty dang good, so far. Only prob was the
> corn silk! Getting that crap off'n the cob and getting rid of it was
> a real PIA!!
>
> I used my scalloped bread knife to take off the kernals (tip). I also
> "milked" each cob prior to tossing 'em in the chowder (tip). I
> recall, now, the "milk" that would come off the de-kernalling machines
> in our cannery. Mechanical machines that would strip the corn off'n
> the cob, but required lube oil to keep them functioning properly. So,
> off the kernal stripping machines, drooling onto the floor, were
> trails of cob milk, corn oil, and lube oil. I wish I'd paid more
> attention to the "corn silk" problem.
>
> nb
>

Menthol was the best word I could think of to describe it and if you are
smelling it then you probably do have the California leaves.

I'm glad it's going well. The only solution I know of for the corn silk
problem is to steam the cobs in their husks either in a microwave or on
the stovetop for 5 minutes. (I think I saw the microwave method on this
newsgroup years ago.) The corn silk peels right off with the husks.
One of the best tips I've ever seen on this group.

On 10/7/2017 6:01 PM, U.S. Janet B. wrote:
> On 7 Oct 2017 22:31:20 GMT, notbob > wrote:
>
>> On 2017-10-07, dejamos > wrote:
>>
>>> Just because yours came from the San Francisco Spice House does not
>>> necessarily mean they are California leaves.
>>
>> I suspect they are CA bay leaves. I've never smelled the two,
>> back-to-back, but I can detect a tad bit o' "menthol" (weird you would
>> choose that particular term).
>>
>>> Good luck with the chowder!
>>
>> It's going OK. I chose Elise's recipe (Simply).
>>
>> I'm about half way through. Jes added the spuds, which are Russet's,
>> not Yukon Golds. Tastes pretty dang good, so far. Only prob was the
>> corn silk! Getting that crap off'n the cob and getting rid of it was
>> a real PIA!!
>>
>> I used my scalloped bread knife to take off the kernals (tip). I also
>> "milked" each cob prior to tossing 'em in the chowder (tip). I
>> recall, now, the "milk" that would come off the de-kernalling machines
>> in our cannery. Mechanical machines that would strip the corn off'n
>> the cob, but required lube oil to keep them functioning properly. So,
>> off the kernal stripping machines, drooling onto the floor, were
>> trails of cob milk, corn oil, and lube oil. I wish I'd paid more
>> attention to the "corn silk" problem.
>>
>> nb
>
> corn silk removal: Get the big hanks of it off. Under cool running
> water, grasp the cob in both hands with fingers wrapping around the
> cob. Keeping hands and fingers wrapped around the cob, twist your
> hands back and forth, one hand moving forward the while the other
> moves back. This produces a sort of scrubbing motion that twists the
> strings away and washes them away. I've been doing this darn near all
> my life and it works.
> Janet US
>

Replied before I saw this. Looks like it would also work.

On 2017-10-07, dejamos > wrote:

> I'm glad it's going well.

I dealt with the "corn-silk" issue by yanking most of it off and
putting it in the kitchen garbage bag. I then took each cob and
removed the remaining silk by carefully picking it off under running
water. It seems I got most of it, cuz I see none in the chowder,
itself.

I will say one thing. I did NOT cook the corn fer 20 mins, as the
recipe suggests. This is cuz sweet corn (which I had) gets tougher
(harder to chew) the longer it cooks. I realize many folks prefer
this. Even I usta eat corn-on-the-cob that had been boiled waaaaay
too long. "Yellow corn" is notorious for this style of preparation.
Then I discovered "sweet corn".

These are sweet corn hybrids (very high suger content) and can be
edible at an almost raw stage. I discovered this at my first
bluegrass festival when I ordered a "cob ona stick". The guy peeled a
fresh cob of corn, jammed a stick in one end, and dunked the entire
cob ina huge tub of boiling water. He removed the cob after only 60
secs and slathered (see!) it with butter and handed it to me. I added
salt-to-taste and is one of the best taste treats I've ever eaten
(tender, too!).

I've since discovered "sweet corn" hybrids benefit from a very short
cook times and longer cooking only makes 'em tougher. It's almost
impossible to make "sweet corn" inedibly tough, but I could tell it
the kernals were actually becoming more "chewie", so I only cooked the
chowder only long enough to further soften the chopped taters (about
6-7 mins).

nb

On 10/8/2017 10:06 AM, notbob wrote:
> On 2017-10-07, dejamos > wrote:
>
> I've since discovered "sweet corn" hybrids benefit from a very short
> cook times and longer cooking only makes 'em tougher. It's almost
> impossible to make "sweet corn" inedibly tough, but I could tell it
> the kernals were actually becoming more "chewie", so I only cooked the
> chowder only long enough to further soften the chopped taters (about
> 6-7 mins).
>
> nb

I agree with you there. Once I have steamed the corn and removed the
husks and the corn silk I do not cook it any further other than to warm
it up - so I add it to soups, stews, and sautes at the last minute no
matter what the recipe says and only cook it long enough to heat it. I
am pretty sure I did that with the chowder when I made it but did not
think to mention it. (I almost always make adjustments to recipes based
on what I know and my preferences and I don't even think about it.)