Corn For All Seasons

Corn season is starting to wind down, and we are determined to make the most of what is left of it.  Local markets all over Ontario are still supplying beautiful bushels of cobs, and one of our very favourite  destinations in Waterloo County is HerrlesCountry Farm Market, which opens its doors in the spring and supplies a variety of local products until Hallowe’en. 

With our big families we are both used to buying quantities of food that don’t line up with our current empty nests.  Generally our weekly trips to Herrles means baskets and baskets of fresh produce, and during corn season, a dozen or more cobs of corn.  Last week we decided to smoke an abundance, use part of it for soup, and put the rest of the niblets in bags in the freezer to enjoy throughout the winter.

Smoked Corn on the Cob

Remove dark green husks and the plume of silk on the end of the cob.  Soak the corn for half and hour in a large pot of water.  Meanwhile, prepare the smoker by lighting the lump charcoal and soaking a handful of aromatic wood chips (we like to use hickory) in a bowl of water. 

Drain the chips, and sprinkle them over the burning coals, then open a section of the remaining husk and place the corn cobs on the rack and close the lid.   Smoke the corn for 1 ½ to 2 hours, maintaining a temperature of 250°F.

Smoked Corn and Lobster Chowder

Stock:

3 tbsp canola oil

2 stalks celery

1 yellow onion

2 carrots

3 cloves garlic

3 sprigs fresh thyme

3 bay leaves

2 cups clam juice/fish stock

4 cups water

1 1lb. can frozen lobster, thawed, reserve liquid for use in stock

4 cobs of corn, smoked

10 slices bacon, diced

2 tbsp butter

1 large yellow onion, chopped

3 stalks celery, diced

2 medium carrots, diced

2 cloves garlic, minced

2 sprigs thyme

¼ tsp cayenne pepper

3 tbsp all purpose flour

6 small potatoes, chopped into ½ inch cubes

1 tin coconut milk

Salt and pepper, to taste

Garnish with ¼ cup chopped parsley

To smoke corn:

Prepare stock: Combine roughly chopped vegetables  and canola oil in a large, heavy stock pot.  Cook on medium-high for 3 minutes. Add thyme, bay leaves, clam juice, water and reserved liquid from lobster. Reduce heat to low and simmer for 1 – 1½  hours.  Remove from heat, strain and reserve the stock.

Chowder:

In a large pot, cook bacon over medium-high heat until golden brown.  Remove bacon and drain off most of the fat, leaving 1 tbsp in the pot. Add butter, onions, celery, carrots, garlic, thyme and cook over medium heat for 5 minutes, until soft.  Add flour and cook for 2 minutes, stirring so that flour does not burn. Add the stock, potatoes and corn and bring to a boil. Add water if vegetables are not fully covered with stock.  Reduce heat, cover and cook on low for 20 minutes, until potatoes are tender.  Add lobster meat, coconut milk and bacon and continue cooking for another 5 minutes. Remove from heat, remove thyme sprigs and garnish with parsley. Add salt and freshly ground pepper, to taste.  Serve with crusty bread and a leafy green salad.

On another note, congratulations to Samantha and her team from U.W.O. Faculty of Medicine for participating in the Annual Terry Fox run on Sunday!!!!!!

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