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1
Shuck the corn and use a paring knife to strip the kernels into a bowl.
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2
(Catch any liquid that seeps out and add it to the soup.)
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3
Put the cobs in a pot with 1 quart water; bring to a boil, cover, and lower the heat to simmer while you continue.
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4
Put the butter or oil in a saucepan and turn the heat to medium-high.
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5
When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper.
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6
Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if youre using them and cook, stirring, for another minute or two.
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7
After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers.
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8
When the potatoes are tender, after about 10 minutes, add the corn kernels and milk and heat through.
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9
Adjust the seasoning, garnish with the parsley if you like, and serve.
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10
Corn Chowder with Bacon and Cream: In step 2, substitute 1/2 cup chopped bacon for the butter or oil; cook over medium heat until it renders some of its fat, then add the onion.
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11
Proceed as directed.
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12
In step 3, use heavy cream or half-and-half in place of milk.
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13
Curried Corn Chowder: In step 2, use oil and add 1 tablespoon curry powder, or to taste, and 1 tablespoon minced peeled fresh ginger to the onion as it cooks.
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14
Proceed as directed.
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15
In step 3, use sour cream in place of milk; garnish with minced cilantro in place of parsley.
