I make corn chowder all the time, just a basic corn chowder...
anyone have a favorite recipe?
the corn in NJ has been really good this year so far..
but I'm going to eastern LI this week, and the corn out there is always so superior! I'm bringing home a bushel... (about $20, for approx. 144 ears)...
as compared to $0.50-$0.60 an ear here in the local farmstands in NJ (that's really expensive!)...
we give some to neighbors, and Deb brings about 1/2 Bu. to work for people to eat at lunch... (they have been asking about the LI corn since early June now)...
I'm just looking for a good corn chowder, that's a little better than the basic recipe...
Here's my recipe (it's good, but I bet there is a better one):
Corn & Potato Chowder
1 teaspoon oil
2 teaspoons sherry
1 cup onion -- chopped
1 cup carrot -- shredded
2 stalks celery -- sliced
2 cups red potatoes -- cubed
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup fresh corn kernels (not frozen)
cayenne to taste
plain yogurt for garnish (optional)
Instructions
1) In large heavy saucepan, heat oil and sherry until bubbling.
2) Add onion and sauté 5 minutes. (If mixture appears dry, add 1-2 tsp.
3) water.)
4) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to
5) boil & cook over medium heat for 10-15 minutes, or until potato is tender.
6) Add milk & corn; simmer for 3 minutes or until corn is tender. Discard
7) bay leaf.
8) Puree 1 cup soup in blender, then return to pot.
9) Season with cayenne.
10) If desired, garnish with yogurt.
