Basic Corn Chowder

Name: Basic Corn Chowder
Total time: 30 min
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; 1/2 cup chopped parsley (optional)

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Total: 30 minutes

Servings: 4

Author : Mark Bittman

corn potato tomato

Ingredients

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4 to 6 ears of corn1 tablespoon butter or neutral oil, like canola or grapeseed1 medium onion, chopped2 medium potatoes, peeled and dicedSalt and freshly ground black pepper2 tomatoes, cored, seeded and chopped (optional)1 cup whole or low-fat milk1/2 cup chopped parsley (optional)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.