The secret to picking sweet corn is getting down and dirty. Peel away the husk. Fresh corn contains juicy, plump kernels that are firm yet not hard to the touch. The corn silk should be moist and stiffish, without being too funky from sitting around in bins for too long.


Corn Chowder


  • 3 ounces butter
  • 1 clove crushed garlic
  • 2 medium onions, finely chopped
  • 2 medium potatoes, chopped
  • 1 quart vegetable stock
  • 2 cups fresh corn
  • 1 medium-sized can creamed corn
  • 2 teaspoons ground cumin
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped chives, garnish optional
  • 1/2 cup shredded cheddar cheese
Prep time: 15 min  

Cook time: 30 min  

Total time: 45 min  



  1. Melt butter in large, thick-bottomed pot.
  2. Add onions, cook over medium-high heat until golden.
  3. Add cumin, crushed garlic. Cook and stir for 1 minute.
  4. Add vegetable stock and bring to boil.
  5. Add potatoes and reduce heat. Simmer 10 minutes uncovered.
  6. Add creamed corn, fresh corn and parsley. Reduce heat.
  7. Simmer on low for 10 minutes.
  8. Add cheese and stir until blended. Season to taste. Garnish.

Yield: 4 to 6 servings


Classic Corn Chowder
Follow this how-to and make classic corn chowder from fresh corn.