The Minimalist’s Corn Chowder
Anyone who’s ever had a garden or raided a corn field knows that when corn is young you can eat it cob and all and that the cob has as much flavor as the kernels. That flavor remains even when the cob has become inedibly tough, and you can take advantage of it by using it as the base of a corn chowder—a corn stock, if you will. Into that stock can go some starch for bulk, a variety of seasonings from colonial to contemporary, and, finally, the corn kernels. The entire process takes a half hour or a little bit longer, and the result is a thick, satisfying, late summer chowder.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Shuck the corn and use a paring knife to strip the kernels into a bowl. (Catch any liquid that seeps out and add it to the soup.) Put the cobs in a pot with 1 quart water; bring to a boil, cover, and lower the heat to simmer while you continue.
Step 2
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.
Step 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, after about 10 minutes, add the corn kernels and milk and heat through. Adjust the seasoning, garnish with the parsley if you like, and serve.
Variations
Step 4
Corn Chowder with Bacon and Cream: In step 2, substitute 1/2 cup chopped bacon for the butter or oil; cook over medium heat until it renders some of its fat, then add the onion. Proceed as directed. In step 3, use heavy cream or half-and-half in place of milk.
Step 5
Curried Corn Chowder: In step 2, use oil and add 1 tablespoon curry powder, or to taste, and 1 tablespoon minced peeled fresh ginger to the onion as it cooks. Proceed as directed. In step 3, use sour cream in place of milk; garnish with minced cilantro in place of parsley.
