Sweet Corn Chowder by Elise Meyer

Sweet Corn Chowder by Elise Meyer

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Serves 4

• 4 to 6 ears corn
• 1 tablespoon butter or neutral oil, such as canola
or grapeseed
• 1 medium onion, chopped
• 2 medium potatoes, peeled and chopped into
¼ inch pieces
• salt and freshly ground black pepper
• 2 tomatoes, cored, seeded, and chopped (optional)
• 1 cup milk
• 1/2 cup chopped fresh parsley leaves (optional)

1. Shuck the corn and use a paring knife to strip the
kernels into a bowl, reserving any liquid. 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
milk and heat through. Taste and adjust seasoning if
necessary, garnish with the parsley, and serve.


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