Chicken Corn Chowder
How can i make the corn in my corn chowder soften?
I made some corn chowder tonight for the first time, thank you Costco bulk corn package. It is still sitting on the stove, warming. It was good, but the corn kernels were still pretty fresh and corn-on-the-cob crunchy-ish. I was hoping it would be more mushy or like corn that melts in your mouth. Any suggestions on how to accomplish this. Here a list of everything else that I put into it (everything but the kitchen sink kinda gal): onions, garlic, brussel sprours, red bell peppers, potatoes, heavy cream, s + p, paprika, thyme, bay leaves, chicken stock, and parsley (curly, don’t ask me why I used curly, just did).
How about these marshmallows I am munching on now? Would those help? Just kidding.. but really any suggestions would be great? My best thought was just to let it keep cooking on very low heat: covered? uncovered?
you should add the cream last, after everything else has simmered in the chicken broth and is fully cooked to the stage you want it. i made stew a couple of days ago and used fresh corn cut off the cob and it only took about 15 minutes for the corn to cook. maybe the corn you used had been frozen too long time or something? is it possible for you to use fresh corn next time?
Cooking: Chicken Corn Chowder
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