Corn Chowder
Janet Spaulding
ingredients
- 4 cups milk
- 7 ears of fresh corn, use frozen if fresh
- is not available, (approximately 4 cups)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 1/2 cups finely diced potatoes
- 1/2 teaspoon dried thyme
- 4 cloves garlic, minced
- salt and pepper to taste
directions
- 1
In a large saucepan, bring the milk to a low simmer. Meanwhile, cut the corn kernels from the cob. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Set kernels aside.
- 2
When the milk is warm, add the corncobs and simmer 10 minutes. While the cobs simmer, heat the olive oil in a large skillet over a medium-high heat. Add the onions, potatoes and thyme; saute about 8 minutes, or until potatoes are just tender. Add the garlic, and saute another minute.
- 3
Remove the cobs from the milk and discard them. Transfer the potato and onion mixture into the milk. Add the corn kernels, and simmer 15 minutes. Season to taste with salt and pepper.
Source: Janet Spaulding
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