Sweet Summer Corn Chowder
The Ultimate Way to Enjoy Every Last Kernel! Creamy Corn Chowder and Crispy Corn Glutinous Rice Pizza
Nothing says summer quite like corn, right? I recently picked up some sweet ‘chōdāng’ corn from the supermarket and had some for a late-night snack. It was incredibly sweet, typical of the season. I had a little left over, so I separated the kernels and saved them for the next day. My daughter loves corn chowder, and my son loves pizza, so I decided to make both! The Corn Glutinous Rice Pizza is a recipe I’ve newly developed. Most pizzas use a flour dough topped with corn, but I mixed corn directly into glutinous rice flour, pan-fried it until crispy, then topped it with mozzarella cheese. Served with honey for dipping, like a Gorgonzola pizza, it was a delightful dish – almost like a rice cake, almost like a pizza! I highly recommend it! Here are two fantastic ways to savor every last sweet kernel of corn. Shall we get cooking?
Creamy Corn Chowder Ingredients- 1 cup corn kernels
- 1/2 onion, thinly sliced
- 2 tbsp butter
- Pinch of salt
- Pinch of black pepper
Crispy & Chewy Corn Glutinous Rice Pizza- 1 cup corn kernels
- 1 cup glutinous rice flour
- 1 cup cold water
- Pinch of salt
- 2-3 handfuls mozzarella cheese
- 1 cup corn kernels
- 1 cup glutinous rice flour
- 1 cup cold water
- Pinch of salt
- 2-3 handfuls mozzarella cheese
Cooking Instructions
Step 1
To start the corn chowder, thinly slice the half onion.
Step 2
Next, julienne the potato to a similar thickness as the onion. (Adding potato will make the chowder even creamier.)
Step 3
In a pot, melt 2 tablespoons of butter over medium-low heat. Be generous with the butter!
Step 4
Add the sliced onion and julienned potato to the heated pot. Sauté until the onion becomes translucent and the potato slightly tender. This step helps to bring out the natural sweetness of the vegetables.
Step 5
Stir in 1 cup of corn kernels and sauté briefly with the vegetables.
Step 6
Pour in 1 cup of milk and bring to a simmer. Cook until the vegetables are tender. (Simmering gently allows the flavors to meld beautifully.)
Step 7
Once the ingredients are well-cooked, carefully transfer them to a blender or use an immersion blender to purée until very smooth. Aim for a silky, creamy texture.
Step 8
Season the smooth corn purée with a pinch of salt and black pepper. The key is to enhance the corn’s natural sweetness without overpowering it.
Step 9
Finally, bring the chowder to another gentle simmer. Your delicious and creamy corn chowder is ready! Enjoy it warm for the best flavor.
Step 10
Now, let’s move on to making the Corn Glutinous Rice Pizza. In a mixing bowl, add 1 cup of corn kernels.
Step 11
Sprinkle 1 cup of glutinous rice flour over the corn kernels.
Step 12
Add a pinch of salt and 1 cup of cold water. Mix everything together thoroughly to form a smooth batter, ensuring there are no lumps.
Step 13
It’s best to add the cold water gradually, in 2-3 additions, while mixing to achieve a well-combined batter. If you’re using regular or canned corn, which might be less sweet than ‘chōdāng’ corn, consider adding 1-2 teaspoons of sugar at this stage for extra sweetness. (I found the natural sweetness of the ‘chōdāng’ corn was sufficient, so I omitted the sugar.)
Step 14
Heat about 2 tablespoons of cooking oil in a non-stick pan over medium-low heat.
Step 15
Pour the prepared glutinous rice batter into the heated pan, spreading it out evenly to form a pizza shape.
Step 16
Immediately cover the pan with a lid and cook on low heat. It’s crucial to cook it slowly on low heat to prevent the glutinous rice from sticking to the bottom and ensure it cooks through evenly.
Step 17
Once the top surface of the batter starts to look slightly dry, it’s time to flip it. Carefully flip the pizza over.
Step 18
Add a little more cooking oil if needed, and cook the second side until golden brown and crispy. Ensure it’s well-cooked to achieve that perfect crispy exterior and chewy interior.
Step 19
When one side is nicely cooked, generously sprinkle 2-3 handfuls of mozzarella cheese over the cooked pizza base.
Step 20
Finally, cover the pan again with the lid and let it cook on low heat until the cheese is completely melted. You’ll have a fantastic Corn Glutinous Rice Pizza with gooey, melted cheese, chewy glutinous rice, and sweet corn! For an extra treat, serve it with honey or corn syrup for dipping.
