Corn Chowder

Preparation

1. Shuck corn and cut the kernels off the cob. Put the cobs with the water in a stockpot and bring to a boil. Reduce to a simmer and cover. Cook for 10 to 15 minutes.

2. Meanwhile, in a medium saucepan, heat oil or butter over medium-high heat. Add the onions, smoked paprika, potatoes, salt, and pepper. Cook stirring occasionally for about 5 minutes, or until the onion has softened. Stir in the tomatoes and cook for another 2 minutes.

3. Strain the corncob stock into the onion mixture and bring to a boil. Simmer until the potatoes are tender, then add the corn kernels and milk. Heat through. Adjust seasonings, garnish with parsley, and serve.

Ann's Tips and Tricks

Stripping the kernels off corn can be a messy business. The kernels seem to literally jump everywhere as you cut down with the knife. The easiest way stop the kernels pinging all over your kitchen as you work is to get a large, deep mixing bowl, and rest one end of the cob on the bottom as you cut downwards with your knife. It won’t stop the kernels making a jump for it, but the sides of the bowl will keep them in one place. If you’re on a neutropenic or antimicrobial diet, cook the parsley garnish in the soup for around 2 minutes before serving.