One thing is for certain, I LOVE corn. No matter yellow or white just as long as its sweet. I can probably put it into just about anything. Burritos, sushi, mashed potatoes, I’ve put it in spaghetti and would even consider sweet corn ice cream. I’m sure J is thanking her lucky stars we don’t own an ice cream maker right about now. Another certainty is my love for chowder, any chowder really although I prefer the creamy version to the Manhattan. So this dish was a perfect match for my taste buds. It was creamy but not too creamy and full of tender diced potatoes. I omitted the tomatoes but will definitely add them next time. The funny thing was Z said at the table “this would be great with some tomatoes”, she had no clue that the recipe actually called for them. She has a gift I tell you. I added and substituted a couple other ingredients like onion powder for onions but all in all it came out great. I think the next time will taste even better. Try it out, I know I’ll be making it again.
From the book The Essential New York Times Cookbook, Classic Recipes for a New Century by Amanda Hesser. This is described as a basic corn chowder.
- 5 ears of sweet corn (about 2 1/2 c.)
- 1 T. unsalted butter or oil like canola or grapeseed
- 1 medium onion, chopped
- 2 medium potatoes, peeled and diced
- sea salt and fresh cracked pepper
- 2 tomatoes, cored seeded and chopped (optional)
- 1 c. heavy cream (or half and half or whole milk)
- 1/2 c. flat leaf parsley, chopped (optional)
Cut kernels off of corn into a bowl. Put the cobs into 4 c. of water and bring to a boil. Cover and reduce heat simmering for about 10 minutes. Put butter in sauce pan and turn heat to medium-high. Add onions, potatoes and salt and pepper to melted butter and cook for about 5 minutes until onions are transparent. Add tomatoes and cook for about 1 to 2 more minutes. Once the corn cobs have simmered for the 10 minutes, strain the liquid into the potato/onion mixture. Bring to a boil then reduce heat and simmer. When the potatoes are cooked through, add the corn kernels and milk until heated. Add salt and pepper to taste. Garnish with fresh parsley.