How to

For a good part of the summer we were getting at least a half dozen ears of local corn each week from our CSA share. It wasn't something I really had an appetite for and it started to pile up after awhile. So it didn't go to waste I ended up freezing a few patches to use this fall and winter for corn chowder!

1) Shuck desired amount of corn

2) Add a few ears at a time to boiling water and blanch for 2 minutes

3) Transfer with tongs to a large bowl of ice water

4) When cool enough to touch carefully cut kernels off

5) Store in freezer safe container or bag. I use this great little containers I found in the section with canning supplies. They seal up great and are reusable. I use them to store extra sauce or soups as well.

I substituted a batch of frozen corn for canned corn and made a delicious batch of chunky corn chowder recipe last weekend. The only other change I made was using instead of the second 1/2 c. of soy milk whisked with flour I used cream and gluten free multipurpose flour. Next time I will add more potatoes and carrots to make it extra chunky!

Served with corn bread stuffed acorn squash.

And a belly picture.

I had just showered.

And I'm not wearing a bra.

Sorry.