Serves 4 to 6
Clams aren’t the only things that make a chowder. Once you have tried this delectable summer-sweet corn chowder I am sure you will find it worthy of adding to your culinary repertoire.
1 to 2 tablespoons olive oil
1 large onion, diced
1 or 2 cloves of garlic, minced
1 stalk of celery, chopped small
1 large or 2 medium potatoes, peeled and diced
2 cups of chicken or vegetable broth, stock or bouillon
1 teaspoon mixed dry herbs – (Italian seasoning)
1 bay leaf
Six ears of fresh corn
4 cups of milk or half and half or, if you dare, cream
Salt and coarse ground fresh pepper to taste
Heat the oil in a heavy pot and gently sauté the onion, garlic and celery until soft and translucent but not yet beginning to brown. Add the potato, broth and seasonings and bring to a boil. Reduce the heat to maintain a rapid simmer, cover with a tight fitting lid and continue to cook until the potato is extremely soft.
Meanwhile, remove the corn kernels from their cobs using the large holes on a grater. When the potatoes are extremely soft, remove the bay leaf from the pot and mash the potatoes with a hand masher. Add the corn and the milk and cook at a rapid simmer just until hot through. If corn is cooked too long it becomes tough. Ladle into a serving bowl and serve hot with fresh crusty bread.