Corn from the farmers market and new potatoes from our very own yard! So good. Grilling the corn and scallions gives this chowder a little something extra. Save this for a not-so-hot day when you won't mind turning on the stove inside.
Whole milk will make a nice rich, creamy chowder, but you can use 2%, 1%, or skim if you prefer.
6 ears corn, shucked
8-12 scallions, roots cut off
olive oil
1 medium onion
2 lbs new potatoes, cut into bite-sized pieces
water
3 cups milk
Salt and pepper to taste
1/2 - 3/4 cup chopped fresh basil
Grill the corn and scallions over medium heat: the corn for about 8 minutes, turning a few times, and the scallions for about 4 minutes, turning once. Remove from the grill and let cool enough to handle.
Heat a little olive oil in a soup pot. Add the onion and saute for 2-3 minutes. Add the potatoes and saute another couple minutes over medium heat, stirring frequently to prevent sticking. Add enough water to cover the potatoes, bring the pot to a boil, then cook until the potatoes are tender, about 15 minutes.
While the potatoes cook, slices the corn kernels off the cobs and chop the scallions. Add them to the pot when the potatoes are tender, along with the milk, salt and pepper, and basil. Add additional water if desired. Heat through, then serve.
Serves 6-8.
Variation: skip the basil and add chopped cooked bacon to taste.
We are loving your blog and recipes! If you were to add the search feature it would be even more helpful. We're scrambling with what to do with Radicchio, Beets, and Red Cabbage from this week's CSA haul :-)
ReplyDeleteBobb, there's a search box at the very top left corner - give it a try!
ReplyDeleteOoh. Very helpful. Thanks!!
ReplyDelete