The new chowders have their appeal as fancy restaurant food, but the following recipe, as simple as can be, is a bowlful of sweet comfort.
Makes 1 Quart to serve 2 as a whole meal, 3 or 4 as a first course
2 tablespoons butter
1 medium onion, chopped
2 medium potatoes, cut in 1/3″ dice (about 2 cups)
2 cups milk
1/2 teaspoon salt
Freshly ground pepper
1 to 2 cups frozen corn kernels
- In a medium saucepan, heat butter over medium heat and saute onion until golden, about 8 minutes.
- Add the potatoes and toss them around with the onions for a minute.
- Add the milk, salt, and a few grinds of the peppermill. Simmer gently until the potatoes are tender, about 10-15 minutes.
- Add the corn and return to a simmer.
- Can be served immediately, or reheated, at which time some more milk or chicken broth will have to be added.
With the onion, saute a rib of celery, finely chopped.
If desired, simmer a bay leaf in the soup.
Submitted by Gail Fox.