Tonight's Dinner: White corn chowder recipe
The summer months are the prime time to get fresh, sweet white corn. The corn just doesn't get any better than it is right now. So the next time you're at the farmers market, pick some up and indulge in a delicious dinner.
White corn is the perfect summer vegetable. It doesn't matter if you eat it raw (yes raw), steamed or boiled. It's delicious. And better yet, the kiddies can't get enough of it either — this vegetable really is sweet as sugar. So while you could cut it straight from the ear and add it to salads or quesadillas, cooking it up in a thick, rich chowder makes a nice choice when those summer thunderstorms roll in.
White corn chowder
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 4 cups corn, freshly cut from the cob
- Salt to taste
- 2 cups milk
- 1 cup half-and-half
- 1/2 teaspoon nutmeg
- Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until tender, about four minutes. Add the corn, sprinkle with salt and cook for another five minutes.
- While the corn cooks, heat the milk and half-and-half in a large saucepan until heated through.
- Stir the corn mixture into the milk mixture and bring to a simmer. Turn the heat off and puree the corn in the pan with an emulsion blender until smooth. Whisk in the nutmeg, ladle the soup into bowls and serve.