Corn Chowder#1

This is corn chowder stripped down to what it should be: corn, potatoes, milk, butter, and time. No cream, no flour, no bacon. The corn and potatoes do all the thickening on their own as they break down during the simmer.

The smartest move in this recipe is cooking the whole ears of corn first, then using that same cooking water for the potatoes. That water is now packed with corn flavor, and it becomes the base of your chowder before you even add the milk. After you slice the kernels off the cobs and stir them back in with butter and milk, the soup needs to sit on a warm burner for up to an hour without boiling. That resting time lets all the flavors marry and the chowder thickens naturally.

Crushed crackers go in right at the end, softening into the broth and adding body to every spoonful.

Kitchen Tips

• Don’t skip the resting step. That 30-60 minutes on a warm burner without boiling is what turns thin soup into proper chowder.
• Keep the heat low after adding milk. Boiling will cause the milk to scald and the chowder will taste flat.
• Cut the corn kernels close to the cob but not too deep. You want the kernels, not the tough cob fiber.
• In winter, two cans of cream-style corn stand in for fresh ears and still make a solid chowder.

Variations

• Add a few strips of crispy bacon on top for a smoky crunch.
• Stir in a pinch of smoked paprika or cayenne for warmth.
• Use half-and-half instead of milk for a richer version.