We went apple picking this weekend, and the farm also offered U-Pick corn as well! Of course we had to take some home. I decided to make some corn chowder with our fresh corn, and I was glad I did! This recipe is a lot lighter than some of the other recipes I googled, and truly worthy of corn just off the stalk. The real genius here is making a corn cob broth that captures every last bit of sweet corn essence.
The minimalist's Corn Chowder
Adapted from Mark Bittman
2. Meanwhile, put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you're using them and cook, stirring, for another minute or two.
3. After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture. Bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, about 10 minutes, add the corn kernels and boil for 3-5 minutes or until tender. Add the milk and heat through. Taste and adjust seasoning if necessary, garnish with parsley, and serve.
The minimalist's Corn Chowder
Adapted from Mark Bittman
Ingredients
- 4 to 6 ears corn
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 medium potatoes, peeled and chopped
- Salt and freshly ground black pepper
- 2 tomatoes, cored, seeded, and chopped, optional
- 1 cup milk
- Parsley for garnish
Preparation
1. Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer for 10 minutes.2. Meanwhile, put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you're using them and cook, stirring, for another minute or two.
3. After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture. Bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, about 10 minutes, add the corn kernels and boil for 3-5 minutes or until tender. Add the milk and heat through. Taste and adjust seasoning if necessary, garnish with parsley, and serve.
