Recipe by: Mark Bittman
Serves: 4 Total time: 30 minutes
Ingredients:
- 4 to 6 ears of corn
- 1 tablespoon butter or neutral oil, like canola or grapeseed
- 1 medium onion, chopped
- 2 medium potatoes, peeled and diced
- Salt and freshly ground black pepper
- 2 tomatoes, cored, seeded and chopped (optional)
- 1 cup whole or low-fat milk
- ½ cup chopped parsley (optional)
Directions:
- Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
- Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
- After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
TIP
- Curried corn chowder: use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. Use sour cream in place of milk; garnish with cilantro in place of parsley.