Basic corn chowder - NYT Mark Bittman

Name: Basic corn chowder - NYT Mark Bittman
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 4 to 6 ears of corn; 1 tablespoon butter or neutral oil, like canola or grapeseed; 1 medium onion, chopped; 2 medium potatoes, peeled and diced; Salt and freshly ground black pepper; 2 tomatoes, cored, seeded and chopped (optional); 1 cup whole or low-fat milk; ½ cup chopped chives or parsley (optional); Parmesan rinds; Thyme; Garlic; 1 jalapeño; 1 stalk celery

4 steps

Prep:30min

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Updated at: Thu, 24 Oct 2024 01:37:42 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories188.2 kcal (9%)

Total Fat6.4 g (9%)

Carbs28.2 g (11%)

Sugars7.3 g (8%)

Protein6.7 g (13%)

Sodium237.4 mg (12%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 earscorn

1 tablespoonbutter

or neutral oil, like canola or grapeseed

1onion

medium, chopped

2potatoes

medium, peeled and diced

salt

freshly ground black pepper

2tomatoes

cored, seeded and chopped, optional

1 cupwhole milk

or low-fat

½ cupchives

chopped, or parsley, optional

Instructions

Step 1

Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs plus Parmesan rinds and thyme in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.

Step 2

Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion, garlic, jalapeño, celery and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.

Step 3

After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the chives/parsley, and serve.

Step 4

Tip: Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.