Minimalist’s Corn Chowder

Sent from members Nancy and Pete and they got it from Epicurious

  • 4 to 6 ears corn
  • 1 tablespoon butter or neutral oil, like canola or grapeseed
  • 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
  • 1/2 cup chopped fresh parsley leaves, optional

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 parsley and serve.

Keys to success

STRIP THE KERNELS from the cob with a sharp knife, and make sure to catch any liquid that seeps out during the process. TO MINIMIZE COOKING TIME, chop the potatoes into 1/4-inch pieces. Leave them larger if you’re not in a hurry. AS LONG AS your corn is young and tender, the kind you can just about eat raw, the kernels should be held out of the mix until the chowder is just about ready, so they don’t overcook.

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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