x
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
27