Seeing stacks of corn on the cob at farm stands and greenmarkets in the summer is one of my secret pleasures. That first bite of new corn is so fresh and so sweet. This simple chowder wastes nothing of this deliciousness. The recipe makes use of the whole cob. It’s amazing just how much flavor the stripped cobs give to the stock for this soup after 10-15 minutes.
- 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.
- 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.
- 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.
- 4 to 6 ears of corn
- 4 cups of water
- 1 tablespoon butter, or grape seed oil or canola oil
- 1 onion, chopped
- 1 teaspoon smoked paprika
- 4 small Yukon Gold potatoes, peeled and cut into 1 inch chunks
- Salt and pepper, to taste
- 2 plum tomatoes, cored, seeded, and chopped
- 1 cup whole or low-fat milk
- ½ cup parsley (optional – see Ann’s Tips)
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.