Norroway Pond corn chowder
After my plea for what to do with more corn, Greensgrow responded by leaving corn out of this week’s share, and Anna responded with her great-grandmother’s corn chowder recipe!
Norroway Pond Corn Chowder
- 1 stick butter
- 1 large sweet onion, chopped fine
- 4 ears of corn
- 4 lbs. new firm potatoes, like Yukon Gold, peeled and cut into 1” cubes (not Russet or baking potatoes, they get too mushy)
- 1 pint light cream
- 3 c. whole milk
- salt & fresh ground pepper
Saute onion gently in butter. Just as the onion becomes translucent, add whole ears of corn and cook gently, turning, until ears become brighter yellow. Add potatoes on top of ears of corn and 1 cup boiling water. Cover and steam gently until potatoes are tender, but not mushy — don’t overcook. Turn off heat, remove corn and cut kernels from ears and return them and any juices to pot. Add cream and milk. Reheat slowly, do not boil. Add salt & pepper to taste and serve with chowder crackers. Even better if made a day ahead and refrigerated, then slowly reheated (will take a while to reheat — takes watching so that it doesn’t boil).
This recipe brought to you by Anna, Cara, and granny Allen.
My corn, though it looks delightful here, was not quite as fresh as I would have liked it to be. All the milk and cream definitely resucitated it. I halved the recipe, and probably put in 2 teaspoons of salt, and one of pepper. I love salt (and my butter was unsalted), but… don’t be afraid to be generous with it. Also, I let it boil accidentally (and then let it boil again reheating it the next day in the microwave), so don’t be afraid that you ruined it if you let it boil.
Yum. Just looking at it, I kind of want another bowl. Luckily, I’m pretty sure Greensgrow will be back on the corn train in time for my next pickup.
