Corn Chowder + Green Salad

Mince the garlic and dice the onion.

In a large heavy pot with tall sides, melt the 2 Tablespoons butter over medium high heat and add the garlic and onion. Add 1 teaspoon of salt. Sauté for about 5 minutes while you prep the potatoes.

Dice the potatoes into ½” pieces. We like to keep the skin on (less waste!) but if you have a russet potato or your prefer to do the work, peel them first. Add them directly to the pot as they’re done.

Add the stock and turn it to high, bringing it to a boil. Cover and cook for 10 minutes.

Meanwhile, slice the corn off the cob (or use frozen kernels). Add 2 of the bare cobs to the pot with the stock and potatoes! In a blender, add the 2 cups of milk and half of the corn with ½ teaspoon of salt. Blend until mostly smooth.

In the bottom of a large bowl, whisk the 1 teaspoon vinegar, a hefty pinch of salt, and the ¼ teaspoon dijon. Stream in 1 Tablespoon of olive oil and whisk until combined. Toss the 4 cups salad greens into the dressing. Leave plain or top with any fresh summer veggies you have around.

After 10 minutes of boiling, turn down the heat to low and remove the cobs. Into the blended corn/milk, whisk 1-2 cups of the hot stock and potato mix. Stir well to warm the milk up in temperature. Then pour the whole thing back into the pot and return to a gentle simmer. Simmer for 5 minutes. Add the remaining corn kernels. Test a potato - depending on the size you may be done. The soup is ready when the potatoes are soft.

Optional - mash some of the potatoes with a fork against the side of the pot then stir to incorporate them into the soup. This makes a nice, thicker consistency.

Also optional - whisk in up to 1 cup of cream at the end to really make it creamy and thick.

Stir in a few Tablespoons of chopped parsley and a pinch of cayenne pepper, to taste, right before serving. Ladle into big deep bowls with a green salad on the side