Last week we walked to a nearby greenhouse/market and came home with 8 lbs of freshly picked Honeycrisp apples (which were promptly eaten and turned into pie), and 5 ears of corn. I had a bag of small potatoes leftover from our last CSA pick up and decided to make a corn chowder. This is the perfect farewell to summer/welcome to fall soup.
5 ears corn, kernels cut off
7 or 8 small red potatoes, peeled and chopped or diced
1 small yellow onion, chopped or diced
1 to 2 T olive oil
Water
Whole milk, evaporated milk, half and half, or cream
1 to 3 t Chicken Better Than Bullion
Salt and Pepper to taste
1 huge and perfectly ripe heirloom tomato
Heat olive oil in a soup pot and saute onion with a bit of salt until tender. Add potatoes, bullion, and just cover with water and cook until potatoes are just tender. Add corn kernels and enough milk to give some creaminess and simmer until corn is warmed through. Remove a ladleful or two and puree in blender, then add back to soup. Season with salt and pepper. Serve soup topped with diced tomato. This just might be heaven in a bowl.
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