Corn on the cob, corn pudding, corn risotto and corn chowder - basically, anything with corn flavor seems to really shine with the addition of our Jalapeño Olive Oil. Here is a recipe for corn chowder that I have used many times. It is a version of the corn chowder recipe in Deborah Madison’s book Vegetarian Cooking for Everyone. The Jalapeño Olive Oil was outrageous drizzled on top of the chowder!
Cut corn kernels from cob and reserve.
Scrape the milk from the cob with the back of your knife and add to the water or chicken stock along with the corn cobs. Steep the cobs in the water or stock for ½ hour.
Saute the leek, thyme and onion in the Extra Virgin Olive Oil until onions are translucent - approximately 10 minutes - stirring occasionally.
Add potatoes, strained stock and 1-½ teaspoons salt and bring to a boil.
Lower the heat and simmer, partially covered, until the potatoes are tender.
Add the corn and milk (or additional stock). Simmer until the soup is heated through and the corn is tender.
Serve with chopped cilantro and Jalapeno Olive Oil drizzled over each bowl.