Chunky Corn Chowder Recipe

Bring the first set of ingredients to boil in a wide heavy bottom pot.

Reduce the flame to medium and cook covered for 30 minutes.

Whisk in the second set of ingredients, and bring the soup to just below boiling. Do not boil again, so as not to let the milk curdle.

With an immersion blender, directly in the pot, purée about a third of the soup, leaving the rest chunky. Adjust the texture and seasonings. Serve hot. Makes 8 servings.

VARIATIONS:

• Tomato corn  chowder : add 3 cups canned crushed tomatoes; cook as above.
• Corn fish chowder: Use either the basic corn chowder or the tomato corn chowder recipe; throw in about 2-4 cups small salmon cubes after puréeing the soup, and cook 10 more minutes. No optional cheddar.
• Corn chicken chowder : Use the basic corn chowder recipe: throw in 3-4 cups diced chicken breasts after puréeing the soup, and cook 10 more minutes. No question of the cheddar here.