This is not your typical corn chowder, because it's not creamy in the traditional sense. After cooking all of the vegetables, you puree some of them and stir them back in to thicken the soup. There is the addition of some milk at the end, but the soup is really all about the fresh corn.
Fresh Corn Chowder
from Mollie Katzen, adapted from the Enchanted Broccoli Forest
1 medium potato, peeled and diced small (about 2 cups diced)
2 1/2 cups water
1 tablespoon butter
1 1/2 cups minced onion
1/2 teaspoon thyme (I use fresh, but the recipe calls for dried)
1 1/2 teaspoons kosher salt (or to taste)
1 medium stalk celery, finely minced
1 small red bell pepper, finely minced
5 cups (approximately 4 to 5 cobs' worth) fresh sweet corn
White pepper to taste (I give it 3 shakes, which may be more pepper than many like)
3 tablespoons minced fresh basil (or more, to taste)
1 cup milk, at room temperature (lowfat OK; I do use skim because that's what we have in the house)
TIP: This may seem obvious, but someone had to tell me, so I'm going to pass along the knowledge in case it helps. When you're cutting corn off the cob, it tends to fly everywhere if you start from the top. Start half way down,
1. Bring the potatoes and water to a boil in a saucepan, lower to a simmer, cover, and cook until the potatoes are tender. Set aside.
This is what the soup looks like before you puree some of the vegetables.
3. Using a blender or food processor, purée about half the solids (about 2 to 3 cups--it doesn't have to be exact!) in some of the soup's own liquid. Add the purée back into the pot.
This is what it looks like once some of the vegetables have been puréed.
4. Stir in the basil and milk about 10 minutes before serving time. Don't actually cook the soup any further; simply heat it until it's hot enough to eat. Serve immediately.
Do you cook more on Sundays so you'll have leftovers? Do you have any great soup recipes? Please send them my way!