Hey Folks. I'm making Kenji's Corn Chowder. I'm serving it to guests tomorrow and don't have a ton of time after work so I'm doing some prep tonight. Is there any reason I shouldn't steep the corn cobs and spices tonight and then just store in the fridge until I make the soup tomorrow?
by AllBirdsAreOwls
3 Comments
The steeping happens in tandem to you cooking the aromatics. So you aren’t really saving yourself time?
Nope. The spices will be a bit more pronounced, but it doesn’t seem to be too much that it would be overwhelming. Soup on!
If it helps, I have made this soup both ways — with the cobs and without. I don’t find the cobs add enough goodness to the flavor to be worth the trouble.
It’s delicious both ways … and certainly easier without the cobs.