Basic Corn Chowder NYT Cooking Mark Bittman Yield: 4 servings 4 to 6 ears of corn 1 Tbsp. butter or neutral oil, like canola or grapeseed 1 medium onion, chopped 2 medium potatoes, peeled and diced Salt and freshly ground black pepper 2 tomatoes, cored, seeded and chopped (optional) 1 cup whole or low-fat milk ½ cup chopped parsle (optional) Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue. Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add oniona and potatoes, along with a sprinkling of salt and pepper. Cook stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two. After corncobbs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste and adjust seasonings. Garnish with the parsley and serve. NOTE: For curried corn chowder: use oil instead of butter for cooking onions and potatoes; add 1 tablespoon each curry powder and peeled and minced ginger to the onions. Use sour cream instead of milk and garnish with cilantro in place of parsley.

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