New England Corn Chowder

[@xtrict]

I've only recently found his channel. Super stuff. Sad to learn he's passed away. My respect to his work and condolences to his family.

[@josephvarre8598]

I still watch his videos and learn a lot!! He seem like a great man and friend to all!! I lost my dad in 2021 on December 6th one year today. My dad love to cook and eat and make people happy with food :) RIP for both daddy Jack and my father!!

[@jenniferwhitewolf3784]

REST IN PEACE Daddy Jack. I do hope your family keeps your incredible legacy of great cooking and wonderful music alive here on youtube. I can only imagine your up there with Justin Wilson swapping recipes, telling stories and cooking up a storm.

[@jakemitchell1671]

LOVE THIS GUY! I've been cooking almost 40 years, and I'll NEVER understand how Jack so easily tastes burning hot food. He almost never blows on it or gives it 10-15 secs to cool! He takes potato pieces out of boiling liquid...right into the taste tester. Amazing!

[@46467878]

Correct me if I'm wrong, but if you're doing what he's doing on a daily basis, your tolerance eventually goes up. I'm not sure if it's because of minor nerve damage or something else. I noticed I can't keep up with my grandmother drinking tea. She drinks it so fast and I spend most of my time blowing over it trying to keep up. Pretty interesting stuff.

[@purpleturtles3615]

@@46467878 simple, He's built different.

[@Numis1]

Asbestos tongue....

[@jonathancole2562]

It's like the electricians at work, sometimes they don't check breakers or use there testers they just touch the wires and say we're good it's off!!!

[@jakemitchell1671]

@@jonathancole2562 LOL...I work in low voltage and those high voltage guys are all half insane! LOL

[@arashramezani8535]

Love his chopping skills and his love to please people! God RIP this beautiful guy! Great chef! 🙏🏻🙏🏻🙏🏻

[@TerryC69]

Thankfully, Jack had the forethought to memorialize his amazing gifts on video. Over the years, I have followed his recipes and methods on many dishes and have never been disappointed. Rest in Peace, Chief.

[@carrierodd5987]

That's exactly how I make my corn chowder! Delicious!!

[@thomasmillott8061]

I could watch Daddy Jack work a chef's knife all day long. Poetry in motion!

[@gregchambers6100]

Watching a top notch professional chef, a master like this in his element, doing what he loves, is truly inspiring and motivating. My heart mourns for his beloved family, missing this giant, sweet, kind man.

[@Skoben2000]

He really makes it all seem so very easy, doesn't he?

[@giovannilentini5053]

It’s so sad that he passed away. Seemed like such a genuine, passionate, kind man. God bless his legacy!

[@gracesinclair4275]

you'll pass away eventually live up to the expectations you put on this man

[@giovannilentini5053]

@@gracesinclair4275 poor Grace Sinclair… I forgot I even posted this (since it’s been almost 3 months…) and I’m happy you found such a beautiful video to scroll the comments and spew worthless words out of your unfortunate mouth. Poor, poor Grace…😊

[@gracesinclair4275]

@@giovannilentini5053 sadly you aren't living up to his name

[@giovannilentini5053]

@@gracesinclair4275 teach me how, babe :)

[@MikeD-tf7dk]

He was also overweight and the truth of the matter is you don’t ever see very old overweight people. But it seems to me like if he tried to force himself to get thinner and eat less he would’ve had a much more miserable although it might be slightly longer life.

[@zmodem4619]

Daddy Jack: "Let's put some bacon grease into our stock pot." Also Daddy Jack: "Now, put some bacon into that bacon grease." This is a perfect example of why Daddy Jack is amazing! Pulls no punches, just hammers on some amazing recipes.

[@Trespasser249]

RIP big guy, thanks for all the recipes

[@JumpUpNPullaco]

I began my independent life working in restaurants from dishwashing on up, before I was old enough to get a learners driving permit. Long since became an aerospace engineer and didn’t cook for some time. When my daughter was born 20 years ago I started to get the spark for cooking again, especially just relaxed on weekends as opposed to the all-out war I experienced line-cooking on a daily basis, the stress of which only a few I knew had the personality to handle in a healthy way. You have a passion and a demeanour for this profession that I find endearing and motivating. I thought I’d pipe up because serving a main done up one day ahead while prepping the next is brilliant. That’s how you serve great food, and simultaneously preserve your sanity. Many thanks.

[@marijane8665]

I’ve watched this video a couple of times and now have a pot of chowder cooking on the stove right now. I can’t wait to taste the finished product! I’ve been tasting as I go along and am already impressed! Thanks for another great recipe. I have tried many of them and loved them all...

[@mark_osborne]

I'm thinking it's the tarragon ? ... let us know !

[@marijane8665]

This is over a year later but I do remember it was very good! Now as to the tarragon... I love tarragon in béarnaise sauce but don’t use it in most dishes, it has such a distinct flavor. I’m sure I used some but probably minimal. What lesson I did take away from this is the practice of “curing.” I now practice this technique with almost every sauce, soup or stew that I make. It just makes everything better! Marijane P.S. Oh yea...anything you add corn to requires “milking the cob!”😍@@mark_osborne

[@mark_osborne]

@@marijane8665 yes yes, i agree ! even this old mechanic discovered my soups are much better the day after ;-) thanks for the reply !

[@amyupchurch1265]

Made this today. It is so flipping good!! Had to scale it down to serve just 2. I used white corn and put the cobs in the soup. I felt is was a little too sweet, so I added half a can of yellow corn, and a pinch of cayenne. Also, reserved the cooked bacon to top the soup along with some green onions. Superb!

[@jerrygaines4720]

I'll never grow tired of watching Daddy Jack create delicious recipes!

[@kennethmeyers8386]

Doesn’t get any better than this! Reminds me of culinary school. R.I.P Daddy Jack❤️

[@tomhazi6935]

Rest In Peace Jack, going to miss your cooking style and show

[@smdftb8495]

RIP Jack! You live on through your cooking and recipes. Thanks for everything!

[@stacyblue1980]

"Milkin the cob". Ahh right on. I My mother & her mother always did that. Ive never seen anybody else do it. :)) So cool. Thanks.

[@jessejohnson8562]

phrasing... BOOM!

[@seannewhouse1943]

My grandma used to do that and add something to the corn with chopped up cob pieces also like to cooking some bacon with it to add extra flavor just like I like to add garlic and onion salt to a lot of different foods for extra flavor too & getting the flavors cooked in early in the process brings out more of it later

[@marantz7783]

my grandmother ( from the ozarks-cooked for 2k+++ men during baling season)- she said milking the corn, was important for the meal---Miss her terribly-will see her in Heaven ---Thanks Jack-- your the best!

[@Kyle-cv3de]

No bullshit I've been milkin the cob since I was like 13

[@MrPink2024]

Teach my wife? *She suddenly forgot how to do that after we got married.*

[@neverlostforwords]

I am working on my chowder technique. I gained lots of good tips from this video. Something I tried a few days ago to add some variety is to add a little red pesto and parmesan. Melt the parmesan in the soup and stir it so it is incorporated in the soup.

[@bigjnsa]

LOVE THIS DUDE.. adds bacon fat TO bacon.. Genius!

[@tomlarge3065]

I would have added some butter too!

[@7rays]

R.I.P. Jack. We miss you

[@DavidHuber63]

You still with us, brother 💜🙏🏼

[@GothGuy885]

My folks grew up in New England, But I grew up in Cali. my mom used to make Homemade New England corn Chowder. but for it to be truly Authentic, you have to call it Chowda 😄 she also made traditional Boston baked beans . in a bean pot and let them bake all day in the Oven, Of course, served with brown bread.

[@justinwiseman8965]

I like your corn chowder recipe soo much I'm making it again and will make it plenty more in the future.

[@krokodyl1927]

I do love a good corn chowder Jack! I agree you hit one outa the park with this one. Looks delicious. Now about that ‘smell-a-vision’ Jack...

[@JeffRebornNow]

This soup looks wonderful. And he gets the most out of every ingredient. Scraping the cobs, then putting them in for extra flavor. And leaving them in overnight so that you get that intense sweet corn flavor. Nice.

[@charlespage8692]

Daddy Jack was a God sent from on High to show us how it should be Done. I am so Lucky to have seen the Evidence of his Work. Truly a Master.

[@toddfraisure1747]

The cob adds so much sweet corn flavor that you'll use them from now on. I even add them to my Chili. I use corn in my Chili instead of beans sometimes also and call it my Chili Corn Carne.

[@MrKevin486]

My mom always put both beans and corn in her chili...that's how I like it.

[@kuma9069]

Beautiful mix there! That tarragon was a real touch of finesse, Chef Jack. Thank you for sharing, sir. That's a keeper! 💕

[@krisheldon6540]

I finally found a real Chef on yt, totally different from those TV chefs. Keep the vids coming Daddy Jack

[@dovey6259]

It's been awhile since I visited your channel Daddy Jack. So sorry to see that you've passed. Rest in heaven. Keep banging those spoons! You'll be missed. 😢😢💔💔

[@jcpfahey]

Really got me this news. Felt like you we’re always there with him. Thank you dear brother 🙏🏽🌟🌟🌟🌟🌟

[@abigailvomelmo1167]

Hi 😀! I hope that you are keeping warm. Your Recipe looks Scrumptious 😋😋😋!! I will try it in the Summer when I can get Fresh Corn on the Cob @ the Farm Market down the street from where I live. I'm not going to mess up your recipe with canned or frozen Corn ☺️☺️☺️! TYFS!!! P.S. You mentioned that you like cream in your soup. The next time you prepare a bowl of your own, PLEASE try this; if you haven't already. When it is hot/ ready to serve, shut off the burner, add one slice of American Cheese & approximately 2 teaspoons of Butter, until melted. YUMMIEEEEE 👍👍👍.

[@mcnowski]

Daddy Jack, Ive watched so many of your video's,, It relaxes me, you're like the Bob Ross of the kitchen :)

[@inisus]

hehe

[@purpleturtles3615]

"Daddy"

[@JimMorrison-m8x]

Rest in peace big guy. I think it's great that these videos keep his memory alive and his family will always have them.

[@ben5353]

Rest in paradise Chef thanks for your passion

[@xxtmonejoo3217]

Idk what it is but these videos are so soothing and almost like therapy, man I wish I had a bowl. Love from Texas

[@deliz2618]

Miss you dearly but keep you alive by cooking your dishes.

[@kaidosbuddyagaindoberman9119]

Ahhhhh. With the NY Hudson valley sweet corn due, what a perfect thing to make. Thanks chef, will be making this!!

[@kaidosbuddyagaindoberman9119]

Cooking with the Blues Chef Jack, were gonna be heading to your restaurant soon. Sometime in June I’d like to make the ride, we will call first tho to make sure you’ll be there. Order up: chicken Marsala, side of chicken parm, the rest we will see what’s on the menu! Be well Chef, soon we’ll see you all!!!!

[@toddpeterson2362]

All that freshness in one pot!! Love it Jack!

[@thecatsarse6542]

Dearest Jack,! I tip my hat to you! You cooked for the joy of it and not just to put yourself on a pedestal! A real cook! Great recipes..Always a joy to watch! The great kitchen in the sky will welcome you with open arms! Whites on Jack and push on chef!

[@THEREALBONGMAN]

Love his cooking style...what a flavor beast...R.I.P. Daddy Jack

[@QueenGoddessYume]

Great recipe for this time of year😃 Love when you post frequently! It makes my day 😘

[@nancytet7161]

Love it when you cook

[@mikevernon3267]

Man I found you on your other channel and it said it was disabled or something. I thought something happened. Really happy you’re still doing videos. Subscribed right away. You seem like a really good person and you know how to cook! Love it 👍

[@jcpfahey]

I had no idea. Desperately wanted to thank him for his passion and inspiration. I hope those close to him see this. A true natural that made me want to cook, eat all he did. Godbless you special chief of cooking and making me, want to try.

[@curtismasterson2226]

Miss you Sir and you always remind me if my restaurant days ! You were awesome !!

[@JPPAD52j]

Your recipes are the very best I have seen on youtube and is easy to follow, even in the South. I look at your channel every day for something new. Thank you very much!!

[@paulhunter546]

Another winner for sure..my new favorite cooking videos !

[@harryanderson5008]

Jack you've done it again. That looks like one crazy delicious pot of chowder. Thanks for sharing. Jumping taste buds here in Kingston Ontario Canada.

[@neverlostforwords]

I used some of these tips to make tonight's corn chowder. It was great! Thanks.

[@johnnywaters108]

Love how this guy never neglects any added flavors. Using the cobs in the stock 👌 genius. I always learn the most practical skills for cooking for the fam thank you! I can't say enough keep em comin

[@drummsurvey]

I have made this corn chowder several times and it is even better second day JUST COLD! great recipe.

[@patriciaoquendo1602]

You remind me of one of the good old cooks like grandpa. The best!!❤

[@stephendulajr.8124]

Thanks Jack. Still helping me out! Miss you.💗☮️

[@dallasnicholson7272]

RIP TO THE GREATEST TO EVER DO IT DADDY JACK 😥😥

[@brandoniwabo2558]

he passed away?

[@johnnybeddi547]

WOW no way gone too young rip

[@uncleyerrrrrrrrrrrrrrr]

i've been binge watching for the last week miss his presence..... RIP to DADDY JACK

[@Brianp978]

He just made a video 2 weeks ago so I'm guessing you're thinking of the wrong person

[@uncleyerrrrrrrrrrrrrrr]

Nahhhhh it was just a replay unfortunately

[@chadfield19]

I need Daddy Jack's "Cooking With The Blues" T-shirts. I'm a cook, and I love the blues, perfect for me!

[@1laurelei1]

I used this recipe to make a chicken potato chowder today and it was sooooo goooood. I can't wait to try the leftovers tomorrow. Thank you!!

[@ohioguy215]

I made a stainless steel blade cabbage cutter to de-cob fresh sweet corn. The front is adjustable for the depth of the cut. We do bushels of par boiled corn, frozen for winter use. Instead of the corn milk shooting around the work area, with the CC it goes into the bowl. It's easy and fast and it cleans as easily as a knife.

[@drtuum]

Thank you …for sharing happiness….

[@tbuddy3005]

Love your recipes and straight forward technique, some of your recipes are fairly complex by you make them easy to recreate. Awesome Job!

[@F3502000]

This will be cooking in our kitchen this winter for sure!! Great video!! 👍

[@angienichols1643]

Dude. I love watching you. Thank you!

[@allin8528]

Thank you for your awesome recipes. I’m a huge fan, please keep them coming!!!

[@curtisstickler9667]

I made this soup as close as I could to how you do it and it was awesome!!! Tried to make some of your other recipes too and if I wasn’t in Alaska I would come to your restaurant and try your food. Thanks for all the great videos

[@CookingWithTheBlues]

Glad it came out well Curtis

[@masmaslil]

It's the way he's so fluent for me

[@vincesmith4857]

Great stuff Jack, as always. I make mine similar, but being in NM, I add green chile as well. Always enjoy your videos.

[@wendelynyoung8609]

Vince Smith oh yeah for Hatch👍🏽👏🏽

[@justbjuan23]

looking good chef! i used to make the chowder for gilberts chowder house in portland maine

[@maryeckstein7891]

Love watching him cook. Great chef skills, but so down to earth. I think he sounds like Sly Stallone as Rocky.

[@lunney007]

Nice recipe there Jack. To me, I would have that with a Pork Chop or something like that. Looked very nice. Never thought of using the cobs as well.

[@WhatsHisName26]

Oh man, that looks so good! My local super market has some great sweet corn right now, so I'm definitely gonna give this a try!

[@mikepaz4870]

Recently released after 5 weeks , Two near death experiences, one caused by the hospital. The food was Not great .....especially since im in the Philippines. Was craving vegetables. Spoke w dietary. Agreed to sandwhiches bf and Lunch with something called Filipino vland for dinner . But I was Never a big soup fan. But in hospital the FIRST thing I ate. Delicous. Thanks to you I eat more soup , make my own Stocks and soups. The fruit and veg have less chemicals ad taste better. I just made and froze Chicken - veg stock. Looking forward to this chowder. Potatoes + corn + Creamy stock = yummy in my tummy

[@mark_osborne]

I've got 357 channels I follow on KZbin and this has slowly become my #1 Favorite

[@CookingWithTheBlues]

I like to hear that Mark! Glad you are liking the videos, Jack yt.be/USofKZbin, United States Of KZbin, They included us for Ct. Thank You, Jack

[@mark_osborne]

@@CookingWithTheBlues How cool is that ! .... you deserve it :-)

[@vancejedi222]

Put the cobs in the broth. Brilliant. Thirty five years cooking for a living and today I learned something new. Thanks Jack!

[@CookingWithTheBlues]

Glad you are able to use that tip, Kris and Thank You for watching the channel. Become A Member of Cooking With The Blues www.patreon.com/CookingWithTheBlues

[@seananderson5450]

I surely want to visit New London and your restaurant.My wife and I will eat there every night during our stay. Pleasant greetings from Los Angeles!

[@blackdog850]

I love this guy! And I love a good corn chowder! I agree Jack the colors are amazing! Cooking the cobs/milking the cobs is the tip of the day...and then you added some Tarragon...one of my favorite potato soup spices! Ah yeah! Thanks for sharing! I've watched some of your videos and was surprised I hadn't subscribed yet...TOOK CARE OF THAT! :)

[@CookingWithTheBlues]

Never late than never 850. Glad you finally pulled the trigger and signed up. Glad you like the videos, Jack

[@JohnThomasii]

Loved this video. I learned ot peel & cut an onion from this channel. How about a video or two showing basic knife skills or what everyone should have in their kitchen- pots, pans, knives, spoons, etc?

[@marantz7783]

Miss Jack-- what a incredible, wonderful human being-- If he is not in Heaven, we don't have a chance

[@oliver.s2165]

Man....if i ever come to America (from england) I'm so coming to bank street, new london CT😂👌🙌

[@kaidosbuddyagaindoberman9119]

It looks like a beautiful little city, very nostalgic and comforting place to visit.

[@yourface3154]

Too bad that state is as worthless as California, lol.

[@scuffco1868]

😢This now my go to!!!! Used canned calms & added Dukes mayo (the new butter)🎉Yes Chef💯

[@bobbygriz5648]

RIP Daddy Jack ❤🙏

[@madhatter2012]

This is such a great recipe, especially now that the weather is starting to cool off. I fix mine the same way, but, being in MD, I add some jumbo lump Chesapeake Bay crab meat. YUM! Nice job as always Jack!

[@CookingWithTheBlues]

Sounds great Mad! I have some blue crab in the freezer, going to steam them up tomorrow. My favorite is crab corn chowder! Good Gravy, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues

[@acrobaticjesus6416]

All your recipes look great but this will be the first one I attempt. 👍🏻 from Texas

[@petertrout8140]

The Trinity....gotta love it. Dang that looks good, DJ!!!! More corn!!!!

[@johndesjardins8404]

Next time, I'm in New London. I'll stop by to try out your corn chowder. Looks delicious.

[@travisandlisa]

We just found Jack last night on YouTude when looking for a corn chowder. I think it is going to be star of our dinner tonight and might trump our Yankee Pot Roast.

[@timlynch4423]

I like your down to earth attitude and certainly the food looks great keep it up peace and good fortune!!

[@mjtroncatti8782]

Love your videos and learning a lot. Fresh greens always makes a dish eye appealing.

[@carlweiss9325]

Awesome Jack! Respect from Chicago-

[@keithdaviscoys8588]

That looks soooooooooo good! Hi from Cornwall England! Long time a Chef and Loving your vids DJ! Youre such a great bloke! 👍

[@keithdaviscoys8588]

@@CookingWithTheBlues Hey Daddy Jack! Its amazing to hear from you! Im overwhelmed! Thankyou for getting in touch. Id love to come visit some day! my wife knows its on my wish list! although youre thousands of miles away im sure one day ill be back there with you and the crew chatting away! Im actually sorting my m.e.p for something called Cullen Skink. Its argued between the Cornish and the Scottish for its originality. My customers love it! Ok so we start with some diced potatoes, chopped thyme and some double cream ( i think you guys call it heavy cream your way ) only untill we are just above the potatoes. We can always add a touch later or preferably a ladle of fish stock to thin ever so slightly and flavour. Its intended as a stew/broth. Gently simmer the potatoes nice and slow along with the thyme and heavy cream, seasoned of course with salt and pepper, untill the potatoes soften slightly. I always prep this first part untill the potatoes are al dente and add the fish/shell fish to order during service on a slightly higher heat. We add raw chopped fish, usually three different sorts. Say Cod, smoked haddock and a little Salmon along with clams, muscles and some good size prawns, a couple of scallops wont hurt if you wanted? its very versatile and great for using up sea food left overs! When those shell fish pop the whole thing is ready, be generous with some chopped fresh parsly and knowing you Jack maybe some green onions to garnish wouldnt hurt at all! 😁simple quick and delicious. Its perfect for a restaurant by the sea! Of course some homemade crunchy bread and local butter goes a whole way with this recipe. Its one of my favourite things to eat. Here in Cornwall, England we have the most stunning range of ingredients. We are predominately a small part of the English country side far south, packed with farms, mines and beaches everywhere. Its simply stunning. Everything is a plenty, free range to the highest quality and fresh from the sea to a plate that very morning! perfect huh?! Even Gordon Ramsey gets his sea food from us Cornish. Well, I hope my recipe is something you would like to try Jack and its an absolute honour to hear from you! I was literally looking at your videos for some inspiration! Keep them coming big man! we live watching them here! Hopefully this makes it onto one of your channels. Stay safe. Peace! 😊👍 Keith.

[@keithdaviscoys8588]

@@CookingWithTheBlues Oh and of course, my regards to Robert! fellow Cornish man! 👍

[@adventure002006]

yum yum. I just made some clam chowder last night. I see a improvements to my corn chowder using your recipe. I will now add cobs into soup, hold off on the corn until 3/4 done and add first and second batch of potatoes. Also great tip using dried cobs for smoking. I usually just throw them into the chicken coup but then have to retrieve and throw away after chickens have cleaned. I will leave out to dry then use them to smoke my ribs and salmon. One cool device I was given as gift is used to strip corn off cob, Its much like a vegetable peeler but half moon in shape so wraps around portion of cob, very efficient as it only takes 2 or 3 swipes to remove corn from cob and seems to take just the right amount of corn off. Use it all the time now :-)

[@conrad9398]

I found him years after he has past which is frustrating. Wish I could have supported him while he was alive. RIP. Seems like such an amazing person and chef

[@keithbell589]

Great to watch djack, respect from London , enjoy and hope to visit one day, cheers

[@Wdstroud]

That is a great recipe. I can't wait to try it. Thank you.

[@jameslfc86]

Love your vids.Keep doing your thing.Love from the UK.

[@petepeterson4540]

poor daddy jack always will be in my mind RIP till we cook and rock in heaven.

[@bluetoad2001]

great recipe. my dad would love that corn chowder 😍😎👍🏻

[@skipandersen]

We’ll miss you Daddy Jack. You were a mans man!!!!!!! RIP.

[@harryvalle3991]

I’m missing you RIP !!!

[@dovey6259]

😞