Contents of your meal kit:
corn
potatoes
butter
mirepoix
thyme
chowder base
tomato-lemon dressing
salad greens
tabasco
Equipment needed: medium/large saucepan, salad bowl
Finishing steps:
- Cut the kernels off the cobs of corn, reserving the cobs. Thinly slice potatoes crosswise.
- Melt butter along with a drizzle of olive oil in a medium to large saucepan over medium-high heat. Add the mirepoix, potatoes, and thyme sprigs. Cook until onion is tender and translucent, about 3-4 minutes, stirring occasionally.
- Add chowder base and water to the saucepan along with the corncobs (see note below). Bring to a boil, reduce heat to medium-low, and cook for 7-10 min, or until the potatoes are tender.
- Add the corn kernels and simmer for an additional 5 minutes, or until corn is tender.
- Meanwhile, pour tomato-lemon dressing into the bottom of your salad bowl and a drizzle of olive oil. Toss gently with the greens and season with salt & pepper to taste.
- Finish the corn & potato chowder by removing the corncobs and thyme sprigs. Season with more salt & pepper as needed. Divide between bowls, add Tabasco to taste (if desired), and enjoy alongside the salad.
Notes:
- When recipe calls for water, add the following amounts: 2 cups for 2 portions, 4 cups for 4 portions, 6 cups for 6 portions
- For even more corn flavor, before adding your corncobs, run the back side of a butter knife along the cobs to remove the “milk”. Add to the pot along with the corncobs.