Day: August 28, 2020

Larry’s Sweet Corn works incredibly well in so many kinds of soup, especially ones which feature corn.  Larry’s Corn Chowder does just that and is a great use of this gourmet corn.

Ingredients:

• 3 pieces of bacon, diced
• 2 garlic cloves, minced
• 1 onion, chopped into small pieces (approx 1 cup)
• 2 potatoes, skinned and chopped into small pieces (approx 3 cups)
• 2 stalks of celery (optional), diced into small pieces (approx ¾ cup)
• 1 package (16 oz) of Larry’s Small Batch Sweet Corn
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 2 cups chicken broth
• 2 cups evaporated milk

Directions:

1. In a large sauce pan, cook bacon pieces until almost done.
2. Add garlic and onion and sauté in bacon grease until onion softens and starts to turn brown.  There should not be too much grease, but you could always remove some.
3. Add celery and sauté for 30 seconds.
4. Add potato, corn, salt, pepper, and broth and bring to a boil.
5. Reduce heat, cover, and simmer.  Once temperature stabilizes, add milk and simmer for 12-15 minutes or until potatoes are tender, stirring occasionally.  BE CAREFUL NOT TO BRING MILK TO A HEAVY BOIL.

These corn bread muffins will impress the harshest critic and are so easy to make.  They are a perfect compliment to many meals from soups to holiday feasts.  Using other corn is just not the same as Larry’s Small Batch for this recipe.

Ingredients:

• 2 tablespoons butter, melted
• 1/3 cup brown sugar
• 1 egg
• 1 pack of corn muffin mix (Jiffy)
• ½ teaspoon sea salt
• 1 package (16 oz) of Larry’s Small Batch Sweet Corn, defrosted
• ½ cup sour cream

Directions:

1. Preheat oven to 375 degree and grease muffin tray with butter (or use muffin papers).  You could also use a small square or rectangular bread pan.
2. Combine all ingredients in order in a large bowl mixing as you go with a wooden spoon.
3. Spoon mixture into the muffin tray (or bread pan) without over filling.
4. Bake in oven for 30-35 minutes or until a toothpick or knife inserted in the center comes out clean.

By far the best use of Larry’s Small Batch Sweet Corn is to prepare it on the stovetop with a little butter and spices.  That way, you get the full taste and natural flavor of the world’s best sweet corn.

Ingredients:

• 1 package (16 oz) of Larry’s Small Batch Sweet Corn
• 1 tablespoon of butter
• Sea salt, pepper, and garlic to taste
• 1/2 cup of water

Directions:

1. Combine all ingredients in a medium size sauce pan and bring to a boil.  If frozen, use a spoon to break it up more and more as it heats until all the big chunks are gone.
2. Cover with lid, reduce heat, and simmer for 6-12 minutes stirring regularly.  Your only worry is scolding the corn, but stirring and adding more water (only if necessary) will keep it from burning.