solutions FOOD
Summer Corn Chowder
SIMPLE
SUPPERS
By Mark Bittman
This hearty soup stars one of those rare vegetables even the pickiest eaters love. And
when summer corn is at its peak, few recipes are more adaptable to everyone’s likes and
dislikes than this easy chowder. The key to the extra corn-y flavor is the stock—which
takes minutes to make and infuses the soup with a deep, rich taste. Stick with the basic
recipe (it’s killer, trust me) or branch out and try one of the super-simple variations.
INGREDIENTS
6 ears fresh corn
Salt and freshly ground
black pepper to taste
4 slices bacon (preferably
thick-cut), chopped into
¼-inch pieces
1 onion, chopped
4 cups low-fat milk
1 Tbs. cornstarch
¼ cup sliced fresh
scallions (green
part only)
Step ; Shuck the corn and scrape the kernels o;
(stand each ear upright in a shallow bowl and use a
sharp knife); set aside. Put the cobs, 1 cup water,
and a sprinkle of salt and pepper in a 4-qt. pot with
a tight-fitting lid over medium-high heat. Bring to a
boil, then turn to low, cover, and cook for 20 minutes.
Meanwhile, in a large skillet over medium
heat, cook the bacon until it begins to brown, about
4 to 6 minutes. Add the onion and cook, stirring
occasionally, until soft, another 5 minutes.
Step ;
Remove cobs from stock and discard. Add
the milk, corn kernels, bacon, and onion to the stock,
and bring to a boil; lower the heat so the soup
bubbles gently. Cook, uncovered, stirring frequently
until the corn is tender, about ten minutes.
Whisk the cornstarch in a small bowl with
2 Tbs. water until smooth. Add to the soup; stir
until the soup thickens, about a minute. Taste,
adjust seasoning, garnish with scallions. Makes
4 to 6 servings.
Step ;
Step ;
Nutrition per serving 298 calories; 17g protein;
43g carbs; 9g fat (3g sat. fat); 4g fiber; 454mg sodium
Two More Recipes for Serving Up the Soup
SHORE;STYLE
MEXICAN ACCENT
Add 1 cup chopped scallops
or 1 cup small (or chopped)
peeled shrimp, or a combination
to the simmering
soup, about 5
minutes after
adding the
corn in
Step 3.
Along with the corn kernels, add
1 large chopped tomato and, if
you like, some chopped
jalapeño or a few dashes
of Tabasco sauce. To
serve, top each bowl
with grated cheese (queso
fresco, cheddar, or Monterey jack) and garnish
with freshly chopped cilantro instead of scallions.
PETER ARDITO. FOOD STYLING BY SUZANNE LENZER. PROP STYLING BY STEPHANIE HANES.
134 August 2010 Parents
