This time of year I could seriously eat corn every day although we do make sure to have it at least twice a week. As you can imagine I buy more corn than we can eat at a sitting so corn chowder is something I look forward to making every year. You will also see my corn salad and salsa in the near future…
Creamy Corn Chowder
4 cups whole milk
3 corn cobs corn cut off
3 corn cobs corn on
2 medium onions
1/4 chopped fresh chives
1/4 chopped fresh parsley
salt & pepper
In a large pot bring about 2-3 cups of water to a boil and cook corn for exactly 7 minutes. Drain water and submerge corn in ice water to cool. Cut the corn off the cob and set aside.
In the same pot pour the milk, add all six cobs and the onions diced. Season mill with salt & pepper and heat on medium for about 30 minutes. This will infuse the milk with a sweet corn flavor.
Remove cobs from milk and with the back of a knife scrape along all sides of the cob to remove remaining corn kernels and corn milk. This should yield about 1 1/2 to 2 cups. Discard corn cobs, but return corn cob yield to the milk along with herbs and cut corn. Heat on medium for 15 minutes and pour into desired serving bowl.