- Cut kernels from the corn and set aside. You should have 5 to 6 cups kernels
- Milk the cobs by scraping them with the back of a butter knife into a bowl. You should get about 2 to 2.5 cups pulp. Place pulp in the center of a kitchen towel over another bowl and squeeze out as much liquid as possible. Discard pulp and set the corn juice aside. You should have about 2/3 cup juice.
- Saute 2nd set until onion is softened and slightly brown (10 minutes).
- Stir in flower and cook for 2 minutes stirring constantly.
- Whisk in water and bring to a boil.
- Add corn kernels and potatoes and simmer until potatoes are done (15 to 20 minutes).
- Blend 2 cups of the chowder until smooth and return to chowder pot.
- Add half-and-half, return to a simmer, remove from heat.
- Add corn juice, season to taste with salt, pepper, and up to 1 T sugar if needed. If it's good corn, you shouldn't need any sugar.
- Serve with chopped basil as a garnish.
- Note: A double batch will fill my 10 quart pot.
- Yield: 6 as a main dish or 10 to 12 as a small side.
- Source: Cook’s Illustrated
Category: American Modified 8/24/14