Creamy Corn Chowder

1 1/2 lb stewing beef, cut into chunks.  Sirloin or round is good for this.
1 large onion, chopped
4 stalks celery, chopped
1 medium red bell pepper, seeded and chopped
4 large red potatoes, peeled, diced
5 ears of corn, kernels cut off (should be 4+ c. of kernels)
1 teaspoon dried thyme
2 tbsp sugar
1 tsp Salt
1 tsp black pepper
1/2 tsp cumin
6 cups chicken broth
1/3 cup all-purpose flour
2 cup half-and-half
1/2 c. sour cream

Sweet Corn Fritters

3/4 c. all-purpose flour
1/4 c. corn flour
1 teaspoon baking powder
2 tsp sugar
3 ears fresh corn, kernels cut from cob
1/4 c. heavy whipping cream
1/4 c. buttermilk
pinch of salt and freshly ground pepper to taste
2 eggs, separated
1/4 tsp. cream of tartar

Maple Whipped Cream
1/2 c. heavy whipping cream
3 tbsp powdered sugar
1/4 tsp mapleine (artificial maple)

corn or peanut oil for shallow frying
2 tablespoons cane syrup, or as desired (optional)

Whisk both flours, the baking powder, sugar, salt & pepper into a bowl with the corn kernels.  Whisk the egg yolks, cream, and buttermilk until smooth.  Beat the whites with cream of tartar until stiff and fluffy.  Mix the liquid yolk mixture into the corn kernels.  Fold in the whipped egg whites until the batter is light and loose.

Pan-fry the fritters with enough oil to cover the surface.  Cook until golden brown on each side.  Drain on a paper towel

These are great with maple whipped cream!

Asian Corn Fritters

Ingredients

Spice Paste:
2/3 c. coarsely chopped onion
1/4 c. chopped garlic
1 c. chopped fresh chives
2 tsp ground coriander
1 tsp cayenne pepper
1 tsp black pepper
2 tsp salt
3 tbsp sweetened condensed milk

Body:
4 c. corn kernels, either from frozen or cut from fresh cobs
1/2 c. frozen peas
1/4 c. white rice flour
1/2 c. all purpose flour
2 eggs
4 oz chopped raw shrimp
3 tbsp red chile peppers (optional for spicy fritters)

Procedure:
Put the onion, garlic, spices and condensed milk in a food processor and pulse until it's a smooth paste.  In a mixing bowl, blend everything and add the spice paste.  Add enough water to make the batter slightly loose and no more.

In a skillet, fry the fritters in a 1/4 inch of oil.  This recipe called for deep frying, but I found shallow frying works just fine, and the fritters don't fragment.  Cook for 2 min. per side roughly, until golden brown. 

These are great by themselves or with a bit of sour cream.  There's probably some sort of Asian dipping sauce that would be great too.