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New England Corn Chowder( variation)
There’ s nothing like a hot bowl of New England chowdah! Whether you make it with clams or local corn it’ s a great and easyto-make Fall or Winter supper. This lighter version doesn’ t call for a few of the traditional ingredients like salt pork or bacon, cream, flour and butter, but it’ s still hearty, much healthier and can be made with local produce. Win-win-win.
Yield: 6 servings
Ingredients
• 4 ears freshly shucked local corn, removed from cobs
• 1 large onion, chopped
• 4 tbsp. sunflower oil
• 1 tbsp. kosher salt
• 2 small potatoes cut in ½” cubes
• 2 stalks celery, chopped
• 1 medium sweet pepper, chopped( either green or red)
• 2 cups cold water
• 1½ cups milk
Instructions
1. In a large heavy pot heat oil until a kernel of corn dropped in sizzles. Add the corn and salt and cook on high heat for 8-10 minutes, stirring constantly, until corn starts to toast.
2. Add onions and continue to cook on high, while stirring, for 5-6 minutes until the onions are translucent.
3. Add the potatoes and continue to cook on medium to high for another 5-6 minutes.
4. Add chopped peppers and celery and cook on medium for another 5-6 minutes.
5. Add water and bring to a simmer, turning heat to low. Simmer for 30 minutes, until vegetables are tender.
6. When ready to serve, add the milk and heat to just before boiling.
7. Garnish with chopped parsley and serve with crusty whole grain bread for a hearty, healthy Fall supper.
GROW! BOSTON
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