Thanks to the local rancher who grew it, and the neighbor who gave it, we had fresh corn chowder for a weekend dinner.
It tasted like summertime.
Want some?
Fresh Corn Chowder
(adapted from The Joy of Cooking)
olive oil
1 medium onion, chopped
3 ribs of celery, chopped
6-8 potatoes, peeled and cubed
6 cups chicken broth
6 ears of fresh corn, cut from cob (save the cobs)
2 cups milk, scalded
2 teaspoons salt
black pepper
1 tablespoon butter
In a large stockpot, heat a glug of olive oil over medium heat. Add the onion and celery. Toss around in the oil, and cook until onion is translucent, about 5-10 minutes. Add chicken broth, potatoes, and corn cobs. Bring to a boil, then reduce heat to low, cover and simmer until potatoes are tender, 15-20 minutes.
Remove corn cobs and discard. Add scalded milk, reserved cut fresh corn, salt and pepper to taste. Simmer until corn is tender, about 5 minutes more. With a slotted spoon, remove about 2 cups of vegetables from the soup, blend until smooth in a blender, and return to soup pot. Stir in butter.
Serve with hot biscuits.