Fresh Corn Chowder

I am convinced that Western Mass farmers produce some of the best sweet corn in the country. While it's hard to argue with just eating it straight from the cob, this is another tasty way to take advantage of it, along with the new potatoes coming out of the ground now. Onions, garlic, and fresh herbs are all abundant in the farmers market at the moment as well. We use Mapeline Farms milk (you could also add a little of their cream to make this richer). You could make this in the winter with frozen corn, storage potatoes, and dried herbs, but it's really not the same.

3 Tbsp butter or olive oil
3-4 cloves garlic, minced
1 large onion, chopped
1 1/2 pounds new potatoes, cubed (about 6 cups)
1 Tbsp minced fresh sage (or 1 tsp dried)
1 Tbsp minced fresh oregano (or 1 tsp dried)
1/4 cup masa harina or white flour
2-3 cups water
1 veggie bouillon cube
1 tsp salt
4 ears of corn, shucked
1-2 cups milk
1/2 cup chopped fresh parsley or 2-3 Tbsp dried
Plenty of freshly ground black pepper

Heat the butter or oil in a large soup pot. Add the garlic and onion and sauté for 2-3 minutes. Add the potatoes and sauté, stirring often, for an additional 4-5 minutes.

Add the masa harina or white flour to the pot. If you are using dried herbs, add them now, too. Sauté, stirring constantly, for 1-2 minutes. Add a little water to form a thick roux. Slowly add the rest of the water, stirring as you go. Add the bouillon cube and salt. Cover the pot and bring the soup to a boil. Lower the heat and simmer, stirring occasionally to prevent sticking for about 15 minutes, or until the potatoes are soft.

While the potatoes cook, remove the corn from the cobs. The easiest way to do this is to break each ear in half, stand each half on end, and slice the kernels off vertically. Scrape as much as possible of the corn liquids and solids off the cob as well.

Add the corn to the pot and simmer for 2-3 minutes. Add the milk, fresh herbs, and black pepper and stir well. Serve hot.

Serves 4-5.