Fresh sweet corn chowder
3 Aug
I ended up at the Farmers Market in Rockefeller Plaza the other day. It was after lunch, so I wasn’t looking for anything in particular (ok ok, I was looking for a brownie!). They had a ton of gorgeous fruits and vegetables, along with delicious looking cookies and cakes.
Fortunately, I came across some sweet corn and bought 3, but only because I had $2 in cash. I should have bought more though, because once I was done removing the kernels, I didn’t have a lot to cook with. But it was better than eating a brownie- that’s for sure! I added a few pieces of summer squash and it was perfect!
Makes 4 appetizer servings
Ingredients:
Kernels from 6 ears of corn
1 cup of milk or heavy cream (I used skim milk)
1/2 of small sweet onion, diced
2 sprigs of chopped fresh parsley
A sprinkle of sugar
Dash of black pepper
1/2 cup of summer squash (optional)
Procedure:
1. Shuck corn by peeling off the cover by holding down the ears and removing the silks. Rinse thoroughly under water to get rid of hidden silks. Pat dry.
2. While holding onto the ear part, run a knife through the corn as close to the edge as possible, releasing corn and its milk onto a bowl or large tray.
3. In a pan coated lightly with Extra Virgin Olive Oil, add onions. After 5 minutes, add corn. Add milk and cook over low heat for 6 minutes, or until corn is tender.
4. Sprinkle sugar. Cook for 2-3 more minutes. Add summer squash and cook through, another 7 minutes.
5. Add parsley. Serve immediately.
