Here’s a great transition recipe that recognizes summer fading into fall. We have both fresh ears of warm weather corn and abundant cool weather potatoes. Warm, bulky chowder is satisfying enough to be enjoyed on a fall day, but this lightened up version is also refreshing enough for summer. The base is made with chicken stock and skim milk- no heavy cream. I added in a whole bunch of hearty veggies and let it simmer down. I love how this chowder is another perfect example of a few simple ingredients coming together to make something wonderful.
Now, there is 1 rule with this chowder, and 1 rule only. Whatever you do, do NOT be tempted to use frozen corn. The corn is pretty much the star of the show here, and using anything other than fresh would be a poor substitute.
Serve this potato corn chowder with a side salad and some crusty bread.
You’ll need 4 ears of corn, 1 skinny leek, 6 small potatoes, half an onion, and some garlic.
To remove the fresh corn from the cob, set it flat on a cutting board and slice the kernels off with the back of a sharp knife in about 4 strips, turning as you go. Set aside.
Add some olive oil and butter into a heavy cast iron pot over medium low heat.
When the butter starts to foam, add in the leek, onion, and garlic. Toss in some kosher salt and pepper to taste. Since we are only relying on the fresh veggies for flavor here, be generous with the salt. Stirring occasionally to avoid browning, cook for 15 minutes.
Turn the heat up to medium and add in the chicken stock. Cover and simmer for 15 minutes.
Pour in the milk and stir. Add in washed and chopped potatoes. Taste test to adjust for salt and pepper. Cover and simmer another.. you guessed it.. 15 minutes.
Add in the fresh corn, stir, and let simmer 10 more minutes.
Not too heavy, but still hearty enough to satisfy all those transition to fall cravings.