I'm a Hoosier. I love corn.
If you've got some fresh farmer's market corn and you aren't in the mood to stick your face into corn on the cob, you should enjoy your corn all gentleman-like by sticking a spoon in a hearty bowl of this chowder.
This isn't a recipe I'd usually make, because my lactose-intolerant mother would frown on the two cups of milk involved in the soup, but if you can digest milk, try this chowder.
While corn and potato chowder could be rather bland to look at, purple potatoes, red pepper, and green parsley jazz it up to make a real bowl of confetti.
Useful Thing Mia Lewis Taught Me #49382: How to cut corn off the cob
Prep your corn by peeling it and removing the hair. Choose a small bowl with a lip on the bottom (basically, not something smooth. This works, this doesn't.) Put your little bowl upside down inside a big mixing bowl. Rest one ear of corn on the little bowl and cut the kernels off with a bread knife. Be careful not to cut too close to the cob. Cut down in straight lines, then turn the corn. When all the kernels are cut off, use the back of the knife to scrape the cob. All the juicy corn milk will be released into the bowl. The cut corn will collect in your big bowl. When you've finished all the ears of corn, remove the little bowl and you're all done!
Confetti Corn Chowder
Adapted from amybites
4 ears sweet corn
1 lb. potatoes
1 onion, diced
1 red bell pepper, diced
3 tablespoons flour
2 cups lowfat milk
1 1/4 cup chicken broth
1/4 cup parsley, chopped
parsley or green onions, to garnish
Wash potatoes and put in boiling water, boil until tender. Peel potatoes and dice. Set aside.
While potatoes are cooking, cut the corn off the cob (without cooking). Make sure to scrape out all the yummy corn milk with the back of the knife. Set aside the corn.
Heat olive oil in Dutch oven or other pot over medium-high heat. Add onions and sauté until tender. Add red bell pepper and sauté for 1 minute. Add corn and stir.
Whisk flour into 1/2 cup milk and add to the corn. Add the rest of the milk and the broth. Stir in salt and pepper. Cover and bring to a boil, then cook for 1 minute. Reduce heat to a simmer, uncover, and cook for an additional 10 minutes or until thickened. Stir in chopped potatoes. Add more salt and pepper if needed. Serve, topped with sliced green onions, parsley, or something else green.
Enjoy! (Preferably outside with a salad for a lovely summer supper)