SEA Corn Chowder

SEA Corn Chowder (serves 12-14 hungry 20 somethings) By Zara

Melt a FAT HUNK of butter in a large pot. Add 3 yellow onions diced pretty small. Cook until your heart tells you to do the next step. (I do until they are soft and starting to brown, can def go longer).

Add 8-9 cubed russet potatoes, corn water (microwave 4 bags frozen corn with 4-6 secs of warm water), salt (more than you think!), pepper. Add warm tap water until the potatoes are covered. Bring to a boil. Lower to simmer for 15 mins or until potatoes are tender.

Make a flour/milk slurry with ½ to 1 c. flour and enough milk to make a paste (more flour for thicker soup). Add to pot along with 3-5 c. milk, microwaved corn, cream (optional, add to your heart’s desire). Mix really hard to break up the potatoes a bit.

Juice lemons (I usually do 2, but measure with your heart), make sure there are no seeds!! Add to taste. Check salt to make sure there is enough. 

Serve hot with optional parsley and required oyster crackers.

Notes:

You could probably do this with clams, too. Not sure how many you would want/need. Don’t microwave the clams.

Def reheat if there are leftovers. It’s kinda not great cold. 

You can get fancy with it. I haven’t experimented, but come back later for the report :)

Loosely based on Mark Bittman's Basic Corn Chowder and Marian Burros's Clam Chowder, New England Style from NYT Cooking.