You know what I use my bundt pan for? To shuck corn! Why…are there other uses for a bundt pan? Oh yeah, about 30 uses just ask the Food Librarian.
Peak season for LA is June and July so you’re starting to see corn in the Farmer’s Markets. This chowder is easily made in a crock pot and ready in just a few hours!
4 ears of fresh, raw corn
2 russet potatoes
1 (14 oz) can chicken broth
1 cup heavy whipping cream
2 Tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
2 teaspoon worcestershire sauce
1 bay leaf
salt and pepper
1/2 cup milk
1 cup cooked ham, chopped
Just because I can’t stand mess, here’s how I’ve always cut fresh corn using my bundt pan: Shuck the corn by pulling away the husk and all that irritating stringy silk.
Place the ear of corn in the center of the bundt pan, then using a sharp kitchen knife cut straight down on the kernels against the cob, but not too close, you just want to cut off about 2/3 i.e. the tips of the kernels.
By using a bundt pan, the fresh corn kernels will drop into the pan with minimal clean up!
Keep going through all four ears then using the flat side of your knife, scrape down the cobs to get the ‘milk’ out – save this along with the cobs and the kernels, you’re going to get as much out of this corn as you can.
Cut the potatoes into small cubes, all the same size so they’ll cook evenly. Place the potatoes in the crock pot, followed by the corn kernels and corn milk, then place the cobs right on top burying them slightly.
Add the chicken broth, heavy cream, brown sugar, garlic powder, cayenne, worcestershire sauce and the bay leaf. Season with salt and pepper and stir.
Turn on the crock pot to low for 4-5 hours. Any longer and the potatoes will start to melt and you might get a mush. If you like that – yay you.
Take out the corn cobs and the bay leaf. Stir in the cooked ham and 1/2 cup milk and serve!