Corn chowder is a delicious, hearty milk-based soup loaded with potatoes and sweet, plump kernels of corn - delicately flavoured with sauteed onion. It isn't a difficult dish to make but it does require some time and effort. Sweet corn is in season now in Eastern Canada. We prefer to use "peaches & cream" corn but any sweet corn will do. This is a recipe we only make when corn is in season because we like the firmness of the kernels as they come off the cob but you can use canned corn if you like.

To make this recipe you will need:
a small (1 litre) pot
a large (5 litre) pot
a measuring cup
measuring spoons (you can work without these)
a wooden spoon
a cooking knife

The required ingredients are:
4 medium size ears of corn (or 2 cups of corn kernels)
4 medium potatoes
2 medium/small onions (or 1 large)
2 cups water
2 tbs flour
3 1/2 cups milk
3 tbs butter
salt and pepper to taste

Method:
*Put your corn on the cob into cold water and bring, quickly, to a boil. Let the corn cook for 10 minutes (no more - the corn will soften some more when you add it to the soup). Set the corn aside to cool. If you used canned corn, drain your corn kernels well.

*put 3 1/2 cups of milk into the small pot and set on medium-low heat to scald. When the milk foams, take the pot from the burner and set it aside.

TIP: Rinse your pot with cool water before putting in the milk. This will help to keep the milk from sticking.

While the milk is heating:
*Dice your potatoes into 3/8 to inch pieces and set it aside.

*Dice the onion and set aside.

*Cut the corn kernels away from the cob and set them, in a bowl, aside for use later.

NOTE: Don't let the milk burn! If you don't have time to do something, just set it aside until you are ready for it.

*In the large pot, heat up the butter (3 tbs) and sautee the onion and flour (2 tbs) until the onion becomes shiny. Keep stirring this because flour burns quickly!

*When the onions are fully separated and glisten, add the (2 cups) water and the diced potatoes. Let the potato cook until they are softened.

*Add the scalded milk (less the skin that forms on the surface) and the corn. Let cook for an additional 5 minutes.

TIP: Salt and pepper this soup very conservatively. You can alway add salt and pepper at the table but once it is in the pot you can't take it out. Adjust your salt if you've used salted butter. This soup is, while hearty, delicate in its balance of flavour. It is very easy to over spice!

New England style clam chowder
Try substituting the corn kernels with about 2 cups of clams - should be great (Beware, canned clams could be too soft)! Don't forget - use the water from the clams (and reduce the milk proportionately).

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