Arts and Entertainment your connection to The Boston Globe

Creamy corn chowder with very little cream

Serves 6


1tablespoon butter
1Spanish onion, coarsely chopped
2carrots, coarsely chopped
2stalks celery, coarsely chopped
1teaspoon coarse salt
6large ears fresh corn, kernels removed and reserved for chowder
2quarts cold water
1. In a large soup pot, heat the butter. Add the onion, carrots, celery, and salt. Cook over medium heat, stirring often, for 20 minutes, or until the vegetables soften.

2. Add the cobs and water. Bring the mixture to a boil. Turn the heat to low and simmer the stock for 30 minutes.

3. Strain the stock into a bowl. Discard the vegetables and cobs.


2 tablespoons butter
1 Spanish onion, finely chopped
Kernels from 6 ears of corn
Coarse salt and pepper, to taste
1/8teaspoon freshly grated nutmeg, or to taste
1/4cup heavy cream
3tablespoons chopped fresh parsley
1tablespoon chopped fresh thyme
1. In a large flameproof casserole, melt the butter. Add the onion and cook over medium heat, stirring often, for 8 minutes, or until the onion softens.

2. Add the corn kernels, corn stock, salt, and pepper, and bring to a boil. Lower the heat, cover the pan, and simmer the soup for 30 minutes.

3. Ladle half the solids in the soup into a blender. Add 1 cup of the cooking liquid. Puree the mixture until smooth.

4. Return the pureed mixture to the remaining soup in the pan. Add the nutmeg and cream. Bring to a simmer. Stir in the parsley. Taste the soup for seasoning and add more salt, pepper, or nutmeg, if you like.

5. Ladle the soup into bowls and sprinkle with thyme. Julie Riven