I am certainly not the chef in our family. That said, if I run across a recipe that makes me savor, I cut it out and save it. In time, I pass it to our family's kitchen staff: a.k.a, Martin. I don't mind partaking in a glass of wine while overseeing his machinations for attempting the dish.
Considering it will soon be Fall, this dish caught my fancy. What's not to like about a hearty corn chowder?
Here's the recipe, from The New York Times:
This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color.
Step 1:
Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
Step 2:
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
Step 3:
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
