 | | Directions |
- 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. |
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Prep Time: 10 minutes
Cook Time: 20 minutes
Container: saucepan
Servings: 4
|  | | Ingredients | | - | | 4 cups whole milk |
| - | | 7 ears of fresh sweet corn |
| - | | 2 tablespoons olive oil |
| - | | 1 large yellow onion, diced |
| - | | 1 1/2 cups potatoes, finely diced. (one large baking or two small, may also use red potatoes) |
| - | | 1/2 teaspoon dried thyme |
| - | | 4 cloves garlic, minced |
| - | | salt and pepper to taste |
| - | | 1/2 cup red pepper, chopped (optional) |
| - | | 3 slices bacon, crisp and crumbled (optional) |
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