the simplest corn chowder yet, in my collection of recipes. it's tasty corny and is done very quickly. fresh corn on the cob is the key ingredient. you could leave out the squash and add more corn, etc.
- 1 T butter
- 1 small yellow squash, chopped
- 1/2 large white onion, chopped
- salt and pepper
- corn kernels (from 2 ears), cobs reserved
- 1.5 C water
Melt 1 T butter in a saucepan. Add chopped onion and saute until tender. Add corn and squash and cook for 3-5 minutes, until tender. Add water and the corn cobs and bring to a boil. Reduce to a simmer and cook until the soup thickens up a bit, 8-12 minutes. Discard cobs. Use an immersion blender to puree part of the soup (I usually leave it slightly chunky). Season the soup with salt and pepper to taste.