I also found a bunch that were just as interesting and exciting to me as when I first tore them out. I've moved these out of the files and close to the grocery list. I'm systematically cooking my way through them. As I make each one, it'll go into my 'Favorites' folder or the recycling bin.
One of the first I tried was a corn chowder. I've made many corn chowders over the years, but I've never tried one that calls for boiling the corn cobs in water to create the broth. I was intrigued. Could corn cobs create a tasty broth? Answer: Yes!
Here's the recipe as I made it. As usual, I used the recipe more as a suggestion than following it exactly. I don't know the original source.
4 ears of corn 4 oz. ham, diced
4 T. butter 2 large potatoes, cut into 1-inch cubes
3 stalks celery, sliced 6 scallions, chopped
1 garlic clove, minced 1/2 c. heavy cream
1 tsp. salt
Slice the corn kernels off the cob and reserve the cobs. Heat 3 T. butter in a large pot over high heat. Add the celery, garlic, salt, and all but 1/2 c. of the corn kernels. Cook 1 minute. Add the potatoes, corn cobs, and 5 cups water. Cover and cook until potatoes are tender, approximately 25 minutes.
Meanwhile, heat the remaining 1 T. of butter in a skillet over medium-high heat. Add the reserved corn kernels and the ham and cook about 5 minutes. Add the scallions and cook 1 minute.
Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook 1 minute. Ladle soup into bowls and top with the corn-ham mixture.