- Cut corn from cobs: set aside. Simmer cobs, broth and garlic in a pot, partially covered for ten minutes. Discard the cobs and garlic (I keep the garlic). Stir in potatoes and half of the reserved corn. Simmer, partially covered, until potatoes are tender, 10 to 12 minutes. Puree, transfer to a bowl. Stir in the milk, salt and pepper; reserve.
- 2 quarts cut cooked corn (about 18 ears)
1 quart chopped cabbage (about 1 small head)
1 cup chopped onion
1 cup chopped peppers
1 cup sweet red peppers
1 2 cups sugar
2 Tbs. dry mustard
1 Tbs. celery seed
1 Tbs. salt
1 Tbs. turmeric
1 quart vinegar
1 cup water
6 ears fresh sweet corn
6 cups chicken or vegetable broth
2 cloves of garlic peeled and bruised
Salt and pepper to taste
¼ pound slab bacon cut into ¼ inch dice (can be omitted for a vegetarian version)
1 medium sized onion cut into ¼ inch dice
4 medium size ripe tomatoes, seeded and cut into ¼ inch dice
¼ cup slivered fresh basil
Cook the bacon in a skillet over low heat to render the fat, about 6 minutes. Add the onion, cook for 8 minutes. Add the reserved soup and remaining corn, simmer for 8 minutes. Stir in the tomatoes and basil. Serve.
Serves 8. The tomatoes and basil make the chowder beautiful.
Combine all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer 20 minutes. Pack hot relish into hot jars, leaving ¼ inch head space. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in boiling-water canner. Yields about 6 pints.