Corn Chowder

Enjoy corn chowder with a green salad from Springdell Farm and some French bread from The Biscuit.

4 ears sweet corn, husked
2 tablespoons olive oil
1 medium onion, cut into ¼-inch pieces (about ¾ cup)
1 medium russet potato, peeled and cut into ?-inch cubes (1½ cups)
1 cup whole milk (or less-fat milk to lighten it up)
1 sprig fresh thyme
Coarse salt

Cut kernels from cobs, set aside. Break cobs apart and place in a medium saucepan. Add 3 cups water and bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a stock. Strain, discarding cobs; there should be about 2 cups.

In a medium saucepan, add olive oil and onion, and cook until translucent, about five minutes. Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Makes 5 cups.

—Jen Sundeen