Yet another corn recipe, but want to take advantage of it while in season. Here is a tried and true recipe from the Hay Day Country Market Cookbook that we will definitely be making this weekend.
2 tbs unsalted butter
2 carrots, scrubbed and diced
3 scallions, white and light green parts finely chopped
1 1/2 cups diced red-skin potatoes (going to use the ones from CSA)
3/4 cup chicken stock
2 cups whole milk
2 cups grated sweet corn (about 8 large ears)
salt and pepper
chives for garnish (optional)
melt butter in heavy-bottomed soup pot. add carrots and scallions, and saute over medium-high heat until the scallions are tender (3-5 minutes). add potatoes and stock, bring to simmer, cover and cook gently until the potatoes are fork-tender, about 10 minutes.
stir in milk and corn, return to a simmer, cook for 3 minutes. season to taste with salt and pepper.