Chow-dah

Today, I cooked. Souped, in fact! I found an easy and simple recipe from the NY Times, and we had a pack of corn from Costco... what better way to put 6 ears of corn to good use?

Instruction for this step: with a sharp knife, cut the kernels from the cobs and dice the onions. Here, you see the kernels quite separated from their cobs. Onions, you're next.

Simmer the cobs with an onion in a pot of water, and literally steep the cobs to get a delicious, sweet corn stock.

Sauté the onions and the kernels, and add some stock to the kernels, bringing back to a boil. I couldn't get the kernels to be soft, but they tasted delicious while crunchy. As long as they were cooked, I moved on to adding the whole cream (it could work with half-and-half, I think), and letting it warm. I had a great tool at my disposal: a magic stick! It's basically a blender on a stick, so that worked wonders to get a consistency that I wanted.

Here's the final product!

It was thick, but not too rich, which is nice for a soup in the summer. I added some thyme from our garden for garnish... not too bad when I mixed some leaves in :)