peak of the season corn chowder.
July 8, 2011
Tender young corn is one of the finest indulgences come summertime (and we’re all about savoring every last bit of summer). If you happen to grow corn, you know that it grows best in large plots, which means you have a. lot. of. corn. You might even say you’ve got corn coming out your ears (nyuk!). So if you are a grower of corn, or if you just like to buy it at the store where you can purchase as little or as much as you like, we hope you’ll give this chowder a go.
Simmering the cobs in water is what gives this chowder its deep flavor (bonus: this chowder is vegan!), and it comes together in a snap. It’s just as delicious warm as it is cool, and it’s a perfect side to the usual al fresco fare: grilled chicken, cobb salad, ribs, cucumber sandwiches, whathaveyou.
. . .
Peak of the season corn chowder
recipe adapted from Mark Bittman
4 to 6 ears corn
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 medium potatoes, peeled and chopped
Salt and freshly ground black pepper
2 tomatoes, cored, seeded, and chopped, optional
1 cup milk alternative (we used almond)
1 teaspoon liquid crab boil concentrate*
Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer for 10 minutes.
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.
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.
*yes, this is vegan!
