NY Times Basic Corn Chowder (bacon optional)

NOTES

1. From the NY Times Cooking website.
2. Add several fresh thyme sprigs toward end of simmering.
3. In lieu of adding milk/cream, scrape the back of the cobs with a spoon into the broth and consider pureeing half of the broth to improve the consistency.

INGREDIENTS

4 to 6 ears of corn
1 Tbl butter or neutral oil
1 medium onion
2 medium potatoes
Salt and freshly ground black pepper
(optional) 2 tomatoes, cored, seeded and chopped
1 cup whole or low-fat milk (see Notes)
(optional) 1/2 cup chopped parsley or a few sprigs
(optional) several sprigs of fresh thyme
(optional) 1 rib celery


PREPARATION

1. Fill a large pot with 3-4 cups of water.

2. Shuck the corn and use a paring knife to strip kernels into a bowl. Set kernels aside.

3. Bring water to a boil, add sprigs of parsley and thyme, cover the pot, and simmer while you continue working.

4. Chop the onion, peel and dice the potatoes, chop any parsley (for garnish), chop celery if using. Prepare the tomatoes if using (see Notes).

5. Put butter and/or oil in a saucepan, and turn heat to medium-high.

6. When butter melts or oil is hot, add onion, celery (if using) and potatoes, along with a sprinkling of fresh thyme, salt and pepper.

7. Cook onion and potatoes, stirring occasionally, until onion softens, about 5 minutes; if using, add tomatoes and cook, stirring, for another minute or two.

8. After corncobs have cooked at least 10 minutes, strain the liquid into the onion-potato mixture.

9. Bring to a boil, then lower heat to a simmer. When potatoes are tender, add reserved corn kernels and milk (if using), and heat through.

NOTE: If not using milk, after you remove the corn cobs from the water, let them cool a bit and then, before you discard them, use the back side of a knife to scrape off the germ and the milky juice. Add this yummy corn essence to the soup.

10. Taste, and adjust seasonings. Garnish with the parsley, and serve.