Serves 4, Prep: 30 min. Cook: 45 min.
The time required to make this delicious chowder is well worth the effort! Make it for a special occasion like celebrating the first sweet corn of the season!
5 ears fresh corn
1 medium onion
8 basil leaves on stalks
1 bay leaf
4 cups water
2 Tablespoons extra virgin olive oil
3 small to medium red or yellow potatoes
½ teaspoon sea salt
½ cup milk of choice
Black pepper to taste
- Using a sharp knife, cut vertically through each row of corn kernels on 3 ears of corn
- Rub the cut corn on a cheese grater using the largest holes. Do over a bowl to collect juice/pulp
- Put cobs in a large stock pot
- Cut the kernels off the remaining cobs. Set aside
- Add the cobs to the pot
- Remove outer skin from the onion, add to the pot
- Remove basil from stems, add stems to the pot, also the bay leaf
- Add 4 cups water. Bring to a boil. Cook until reduced by 1 cup
- Meanwhile dice onion finely and cut potatoes into ½ inch dice
- Heat a 2-quart pot over medium heat
- Add the oil, then the onion. After a few minutes add the potatoes and salt
- Strain the stock and add 2 cups to the potatoes
- Add the grated corn only. Cook until the potatoes are fork tender.
- Now add the whole kernels of corn.
- Add the milk. Add more stock as needed.
- Mince the basil leaves, add to the soup along with black pepper.