New England Corn Chowder

Ingredients

• 6 ears Corn kernels, kernels cut off, cobs saved
• 2 tbsp Unsalted butter
• 1 Yellow onion, diced
• 2 stalks Celery, diced
• 3 Yukon gold potatoes, cut into 1/2-inch cubes
• 2 tbsp All-purpose flour
• 3 cups Low-sodium vegetable broth
• 2 cups 1% milk
• 4 sprigs Fresh thyme
• 1 Bay leaves
• 1 ¼ tsp Kosher salt
• ½ tsp Black pepper
• 3 tbsp Chives, snipped

Method

1. Simmer the stripped cobs in the broth and milk for 20 minutes while you prep everything else. Then pull them out and scrape them with the back of a knife into the pot. Everything good in a corn chowder is in the cobs.
2. In the pot, cook the onion and celery in the butter for 6 minutes. Stir in the flour and cook 2 minutes.
3. Add the corn milk a ladle at a time, whisking. Add the potatoes, thyme, bay, salt and pepper.
4. Simmer 15 minutes until the potatoes are tender. Add the kernels for the last 4 minutes only, so they stay sweet and snappy.
5. Crush a few potatoes against the side of the pot to thicken. Fish out the herbs. Serve with chives and plenty of black pepper.

Notes

✨ The restaurant touch

Simmering the cobs takes twenty passive minutes and doubles the corn flavor. Nobody who skips it knows what they are missing.

🧒 For the kids

Sweet, creamy and full of potatoes. Hold the black pepper.

🌿 From the garden

Six ears in August from a farm stand costs a few dollars and makes the best version of this by a wide margin.

🥡 Leftovers

Keeps 3 days. Reheat gently; a dairy soup that boils will break.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.