Corn Chowder

This is a great starter for any late summer or fall supper. You can use fresh or frozen corn, although I will admit that fresh is better. The frozen is a tad easier, so you'll have to decide what's more important. I must say that if you're buying corn out of season, the frozen is the only way to go. There's nothing worse than cardboard-flavored out of season vegetables. Except maybe an overcooked steak.

Corn Chowder

Serves 8

Prep Time: 10-20 minutes

Cook Time: 1 hour

• 2 lbs cut corn kernels
• 1 large onion, finely diced
• 4 cloves garlic
• 6 medium potatoes, peeled and diced
• 1/2 stick unsalted butter
• 1 cup white wine
• 4 cups chicken stock (vegetable stock is fine and will make it vegetarian)
  
• 4 cups whole milk
• 1/2 cup heavy cream
• 2 tsp salt, 2 tsp ground black pepper, 1/2 tsp cayenne pepper
  

Sautee the onion and garlic in the butter until softened, but not browned. Add the white wine, corn, and potatoes. Bring to a simmer and add the stock. Simmer until potatoes are fork tender. Puree to desired consistency. I prefer a smoother chowder, others like it more thick and chunky.  I use a stick blender to puree, but you can do it in batches in a blender or food processor. Bring back to a simmer and add the milk. Simmer for 30 minutes or so. Serve in bowls or mugs and finish with the heavy cream.