Recipe: Corn Chowder

A great use for summer corn.

10 ears fresh corn
4 tbsp butter
1 medium onion, minced finely
3 cloves garlic, pressed or minced
3 tbsp flour
3 cups chicken broth
2 red potatoes, cut into 1/4 inch dice
1 bay leaf
1 tsp dried thyme
2 cups whole milk
1 cup cream
3 tbsp fresh parsley, minced
1 1/2 tsp salt
black pepper to taste

Cut 4 ears of corn in half and then slice straight down to cut off kernels. Put kernels aside. Grate 6 ears of corn on coarse side of a box grater into a bowl. Melt butter in large dutch oven and saute onion in it for ten minutes. Add garlic, saute one minute. Add flour and stir constantly for two minutes. Whisk in broth, then add potatoes, bay leaf, thyme, milk, and grated corn pulp and bring to a boil. Simmer 10 minutes or until potatoes are just soft. Then add cream and corn kernels and simmer 5 minutes or until corn kernels are cooked. Stir in parsley, salt, and pepper. Serve.