Fresh Corn Chowder

Start with the corn. Only fresh ears will do. Not just because the kernels have so much more flavor: The cobs themselves play a key role in flavoring this dish, so save your canned or frozen corn for winter.  After the kernels are cut from the cobs, the cobs are simmered for 10 minutes. This infuses the chowder with intense corn flavor and draws out many of the juices left behind on the cobs.

4 cups milk
7 ears corn
2 tablespoons olive oil
1 large yellow onion, diced
1½ cups finely diced potatoes (about 1 large potato or 2 small)
½ teaspoon dried thyme
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste

In a large saucepan, bring the milk to a low simmer.  Meanwhile, cut the corn kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Set kernels aside.

When the milk is warm, add the corn cobs and simmer 10 minutes. While the cobs simmer, heat the olive oil in a large skillet over a medium-high heat. Add the onion, potatoes and thyme and sauté about 8 minutes, or until potatoes are just tender. Add the garlic and sauté another minute.

Remove the cobs from the milk and discard them. Transfer the potato and onion mixture into the milk. Add the corn kernels and simmer 15 minutes. Season to taste with salt and pepper.   Males 2 to 3 servings.