Corn Chowder Recipe

• In a large saucepan, or soup pot, bring milk to a low simmer.
• Cut corn kernels from the cob. Set corn aside.
• When milk is warm, add the cobs and simmer for 10 minutes.
• While cobs simmer, heat olive oil in a large skillet over medium high heat.
• Add diced potatoes, sauté 10 minutes, add onion and thyme; sauté for another 8-10 minutes.
• Add garlic and sauté 1 minute longer.
• Remove cobs from the milk and discard.
• Transfer potatoes and onion mixture to the milk.
• Add the corn kernels and red pepper(if using) and simmer 15 minutes.
• Season to taste with salt and pepper.

Note: To make a thicker chowder, transfer of the soup mixture to a blender or food processer and pureé. Then transfer it back to the soup pot and mix together. Cook's Note: Cut the potatoes into corn kernel size in order for them to cook faster. Cut kernels from the cob with a serrated knife and don't be afraid to season well with salt and pepper.