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to give the soup some body and help keep the butterfat properly emulsified into the mix The great thing about this stock-infusing technique is that it’s totally adaptable Sometimes I feel like making a smooth and sweet corn velouté, which I’ll make like my chowder, but omitting the potatoes and cream and blending until completely smooth And if you like the flavor of bacon in your chowder, go for it—nothing’s stopping you, except perhaps your cholesterol and your spouse I, fortunately, have a spouse who can be plied with corn soup when I really want to get my way Might I suggest you try the same? How to Buy Corn Want to know the secret to great chowder or corn on the cob? Great corn It’s as simple as that The trick is getting the corn After that, it’s a cake walk The first time I tasted really great corn—one of those early food memories that made me realize food was more than just fuel—was on a second-grade field trip to an Upstate New York farm: me and the farmer on a tractor, the farmer grabbing an ear of corn as he drove by the field, shucking it, and handing it to me to taste In my head I was thinking, “Holy Skeletor! I’d trade in my Battle-Armor HeMan for more of this!” which roughly translates to my current vocabulary as, “Holy f*&k, this tastes amazing!” (My eloquence has diminished significantly through the years.) Incredibly sweet, bright, and flavorful, it became the epitome of good corn in my mind, the corn that all corn since has tried to live up to—something that happens only rarely Because of the result of a happy mutation several hundred years ago, sweet corn has a far higher concentration of sugar in its kernels than regular old field corn (that’s the stuff they feed animals with) But here’s the hitch: as soon as the ear leaves the stalk, that sugar begins converting to starch Within a single day of harvest, an ear of corn will lose up to 50 percent of its sugar when left at room temperature—and even more, up to 90 percent, when it’s sitting out in the hot sun at the farmers’ market Moral of the story Buy your corn as fresh as possible (from the farmer if you can!), refrigerate it as soon as you can, and cook it the day you buy it ... sitting out in the hot sun at the farmers’ market Moral of the story Buy your corn as fresh as possible (from the farmer if you can !), refrigerate it as soon as you can, and cook it the day you buy it... kernels than regular old field corn (that’s the stuff they feed animals with) But here’s the hitch: as soon as the ear leaves the stalk, that sugar begins converting to starch Within a single day of... Because of the result of a happy mutation several hundred years ago, sweet corn has a far higher concentration of sugar in its kernels than regular old field corn (that’s the stuff they feed animals
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