Sanctuary from The Mad World
Ask not what you can do for your country. Ask what's for lunch. - Orson Welles

I know.. I know…. Corn chowder is best using fresh corn on the cob but as the weather gets cold and the corn disappearing, I do not hesitate to use canned corn (there is NO frozen corn here, strangely).

I combined the two recipes (one from Bittman and the other from Elise.com. I also liquefy the soup with a stab mixer. Somehow, I have visions of corn chowder in a smooth milky form rather than chunks. Maybe I confuse this soup with clam chowder. But I think it’s more satisfying that way and the sweetness from the corn really shines through. Please do as you like.

Ingredients:
1 can of corn (285 g)
1 tbsp butter or olive oil
1 medium onion, chopped
3 medium potatoes, peeled and diced
1 small carrot, chopped
1/2 stalk of celery, chopped
2 tomatoes, chopped
Salt and pepper
2 cup of milk
2 cup of chicken stock or water
1/2 cup chopped parsley (optional).


Directions:
Melt butter and sweat the onion. When fragrant, add the potatoes. Cook until onion softens. Add chopped carrot and celery and stir further for about 2 minutes. Lastly, add tomatoes and cook for another two minutes.

Pour in the canning liquid into the pot. Add the chicken stock and bring to boil. Add the milk then lower the heat to a simmer. When vegetables are tender, add 1/2 of the corn. Liquefy with stab-mixer until chunky but not smooth. Garnish with the parsley and the rest of the corn. Serves hot.