The color alone makes this Corn and Chive Chowder everyone’s happiest soup. At the very least, the combination of fresh corn, onion potatoes, and chives brings flavor to any table during any meal. Like most chowders, this version has milk and potatoes, but the special ingredient is freshly harvested chives which enhance the corns’ flavors. We like to add a slice of corn, still on the cob, to each bowl. It adds aesthetic flair to the dish and serves as a reminder of how extraordinary freshly-harvested garden goods really are.
-6 ears of corn
-1 tablespoon olive oil
-1 chopped white onion
-3 potatoes, peeled and diced
-Salt and pepper, to taste
-1 cup of milk
-1 tablespoon garlic
-Chopped chives, to taste
- Boil ears of corn in 4 cups of salted water for about ten minutes. Remove cobs from the water (save the water), and use a paring knife to strip five of the ears of corn.
- Place the kernels into a saucepan with olive oil and turn the heat on to medium.
- Add in onions, potatoes, and garlic along with a little salt and pepper to taste. Cook, stirring occasionally until onions and potatoes soften.
- Add tomatoes and cook for about five minutes.
- Pour in 2 cups of the corn water. Bring the mixture to a boil, then lower heat to a simmer. Add in milk and heat through.
- Cut the remaining ear of cooked corn into ¼ inch slices and place in a bowl. Ladle the chowder into each bowl, and garnish with freshly harvested chives.