The Minimalist's Corn Chowder

Name: The Minimalist's Corn Chowder
Prep time: 2 d 2 h 40 min
Cook time: 2 d 2 h 40 min
Total time: 2 d 2 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 to 6 ears corn; 118 milliliters chopped fresh parsley leaves, optional; 237 milliliters milk; 1 Tbsp butter or neutral oil, like canola or grapeseed; 1 medium onion, chopped; 2 mediums potatoes, peeled and chopped; 4 servings Salt and freshly ground black pepper; 2 tomatoes, cored, seeded, and chopped, optional

The Minimalist's Corn Chowder might be just the soup you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 232 calories, 9g of protein, and 7g of fat per serving. This recipe serves 4. If you have tomatoes, salt and pepper, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 hours and 40 minutes.

Instructions

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

Ingredients you will need

Corn

Equipment you will use

Knife

Bowl

Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer for 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Meanwhile, put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you're using them and cook, stirring, for another minute or two.

Ingredients you will need

Salt And Pepper

Potato

Tomato

Butter

Onion

Cooking Oil

Equipment you will use

Sauce Pan

After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture. Bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, about 10 minutes, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley, and serve.

Ingredients you will need

Corn

Seasoning

Potato

Parsley

Onion

Milk

Keys To Success

STRIP THE KERNELS from the cob with a sharp knife, and make sure to catch any liquid that seeps out during the process.

Equipment you will use

Knife

TO MINIMIZE COOKING TIME, chop the potatoes into 1/4-inch pieces. Leave them larger if you're not in a hurry.

Ingredients you will need

Potato

AS LONG AS your corn is young and tender, the kind you can just about eat raw, the kernels should be held out of the mix until the chowder is just about ready, so they don't overcook. But the new supersweet hybrids, which retain much of their flavor in the refrigerator for a few days, are not as tender, and their kernels should be cooked for a few minutes at least. Just keep tasting and stop cooking when the texture seems right.

Ingredients you will need

Chowder

Corn

Taste

Book, using the USDA Nutrition Database

and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.