By Mandy Simon
Last week during an epic shopping trip to the local Giant, I was taken in by some delicious looking fresh corn. That fresh corn is dying to become chowder, I thought. My original intent was to do this in the crock pot but I ended up having some time on my hands Friday and you know what they say about idle hands…
After being chastised for even thinking of following a recipe, I perused a few online to get a handle on what order I should be adding ingredients and how long I should be simmering so that I could work off the cuff. Here’s what I came up with:
– a tablespoon or so of olive oil
– one yellow onion
– two 32 oz. boxes of chicken stock
– lots of fresh chopped parsley, thyme, rosemary and basil
– about two cups diced baby potatoes
– five ears fresh corn, sliced off the ear
– 1/2 to 3/4 cup heavy whipping cream
– salt and pepper to taste
I chopped the onion and sautéed it in some olive oil for a few minutes before adding the chicken stock and bringing it all to a boil. Added the potatoes and herbs, simmered for 15 minutes. Added the corn, simmered for 15 minutes. In an effort to avoid curdling, I poured the cream into a separate bowl, added stock to bring it up to the correct temperature and then dumped it in the soup. I threw in small amounts of salt and pepper and let it simmer for another 15 minutes.
I just had the last of it for lunch and oh man. So delicious. Really. Add more vegetables or some chilies for heat if you’d like but, seriously, try this while there’s still fresh corn to be had.