Soup Week 36 - Corn Chowder

Every ingredient in this soup is from Saskatchewan except the pepper, and I bought that from a vendor at the farmers' market who harvests peppercorns on her winter farm in Costa Rica. So it's sort of Saskatchewan.

Corn Chowder

4- 5 big ears of corn, shucked

1 stalk of celery

1 bay leaf

Sprig of thyme

2 tbsp butter

1 cup chopped onion

1/4 cup flour

1 cup chopped carrots

2 1/2 cups chopped potato

Salt and pepper to taste

1/2 cup each milk and cream

Using a sharp knife, hold the ear of corn upright on a cutting board and cut the kernels off the cob. (This produces 5-6 cups of corn.) Put the cobs in a soup pot with the celery, bay leaf and thyme. Add about 6 cups of water, bring to a boil, cover and simmer 30 minutes to create a corn-flavoured stock.

Sieve the stock into a bowl. In the soup pot, melt the butter and sauté the onion until soft. Sprinkle with flour and mix well.

Pour on the warm stock and give it a good whisk. Add the carrots and potatoes, cover and cook until the vegetables are just tender. Add the corn and cook another ten minutes. Stir in the milk and cream. Season with salt and pepper to your taste. Eat!