The minimalist's corn chowder from The Minimalist Cooks Dinner: More Than 100 Recipes for Fast Weeknight Meals and Casual Entertaining (page 6) by Mark Bittman

  • corn
  • onions
  • tomatoes
  • potatoes
  • milk
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on September 30, 2012

    I found this recipe in Epicurious. I am not rating it since I altered the recipe per many of the suggestions made on that site. I cooked up one slice of bacon per serving (about 6) and used the rendered fat to cook the onions. I also added thyme sprigs in with the onion along with 2 minced cloves of garlic. To make the corn stock, I added the cobs to 3 cups of homemade chicken stock along with 2 cups of water (ending with 4 total cups of stock after cooking with the cobs). After the potatoes cooked until tender, I added about 2/3 of the kernels to the pot (from 6 ears of corn), cooked them for a few minutes, then partially pureed the soup with an imersion blender. I then added the rest of the corn kernels and cooked until tender. I also added 1/2 cup cream along with the milk. Each serving was topped with one strip of bacon, crumbled, and some grated cheddar cheese. It turned out really well and I plan on making it again next corn season.

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