VEGETARIAN CORN CHOWDER
The original writer says this makes 2 to 3 main-course servings. I made a half-recipe, and I had enough for a 2-cup dinner serving plus another one for today's lunch.
4 cups whole milk
7 ears corn
2 tablespoons olive oil
1 large yellow onion, diced (about 1 1/4 cups)
1 1/2 cups 1/4-inch diced russet potatoes (about 1 large potato or 2 small)
1/2 teaspoon dried thyme leaves
4 cloves garlic, minced
Freshly ground black pepper
In a large pot over medium-low heat, heat the milk until bubbles just begin to break the surface.
Meanwhile, cut the corn kernels away, reserving the cobs. You should have 4 to 5 cups of kernels; set them aside.
When the milk is warm, add the corn cobs and cook for 10 minutes to flavor the milk.
While the cobs are cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion, potatoes and thyme and cook for about 8 minutes, or until the potatoes are just tender and the onion is becoming translucent. Add the garlic and cook for 1 more minute.
Remove the cobs from the milk and discard them. Add the potato-onion mixture to the milk and increase the heat to medium. Add the corn kernels and cook 15 minutes without allowing the mixture to boil. Season with salt and pepper to taste.