Corn Cob Chowdah

Serves: 4 - 6

Toasting the corn first creates a more buttery-tasting meal-in-a-bowl or a flavorful side complement to grilled foods. Thin with milk or thicken with potato to achieve the consistency you want.


  • ¼ cup (½ stick) butter
  • 4 small cobs fresh corn
  • Paprika
  • 1 bunch green onions, chopped
  • 1 cup diced celery
  • 1 cup diced red bell pepper
  • ¾ cup veggie broth
  • 1cup whole milk
  • 1 cup half-and-half
  • ½ cup grated Russet potato
  • 4 slices cooked bacon, chopped
  • 2 tablespoons finely chopped fresh basil


  1. In a medium sauté pan with Teflon™ nonstick coating, melt butter and add corn cobs sprinkling each with paprika.
  2. Lightly toast the cobs, turning every 2 minutes until lightly browned. Remove from pan, cut away kernels with a knife, and set aside.
  3. Add onion to the pan and sauté over medium heat for 2 minutes.
  4. Add celery and red pepper and sauté over medium heat until the vegetables are tender—about 2-3 minutes.
  5. Mix in the corn and add the bacon and basil.
  6. Pour in broth, milk, and cream. Bring to slow boil and then lower heat; add bacon.
  7. Add grated potato as needed to thicken to the consistency you like. If the broth becomes too thick, add a little more milk.
  8. Cook for 8 minutes and serve hot.