Corn chowder I made yesterday that 🦑 really really liked and I did too, so I’m writing down how I did it: this is based on a recipe from a Deborah Madison cookbook but I made it much more lazily and improvisationally than her version, which contained leeks and basil. An advantageous recipe to keep around because it’s not very complicated and also cheap (I think the fanciest thing in here is cream)
Three ears of corn with the kernels chopped off (save the cobs)
Couple small carrots, couple baby bella mushrooms (just washed, not chopped)
Couple garlic cloves (peeled and smashed)
An onion and a half (diced)
Four smallish gold potatoes (peeled - save the peels - and diced)
Maybe a teaspoon and a half of veggie Better Than Bouillon (optional)
Cream (or half and half or whatever)
Fresh chives (totally optional, I just have them in the garden)
Put in a pot: corn cobs, potato peelings, one onion’s worth of chopped onion, carrots, mushrooms, garlic, a bay leaf.
Cover with about 4 cups water, bring to a boil, then simmer for about 40 minutes to make a stock.
Strain all that stuff out and throw it away; pour the stock into a container. Clean the pot.
Put the pot back on the stove, heat a tablespoon of butter, sauté the remaining onion till golden with salt and pepper and thyme to taste (I charred it a little because I wasn’t being very attentive, which I would attempt to avoid next time but wasn’t a problem).
Put potatoes in and cover with the stock. Add some paprika, a little Better Than Bouillon, salt, pepper. Simmer for ~20 minutes till potatoes are cooked.
Take off heat and squish some of the potatoes against the side of the pot with a wooden spoon. Adjust seasoning to taste. Add corn and as much cream as you want. How much cream did I use? I don’t know, a third of a cup maybe?
Simmer for another five minutes till corn is heated through and slightly softened. Chop chives in.
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