Corn and Potato Chowder

This is a modified recipe from epicurious.com.

Potato Corn Chowder

Makes 3 - 4 servings

Ingredients

• 3 ears corn, shucked
• 6 cups water
  
• 1 pound red potatoes, cut into 1/2-inch cubes (2 1/4 cups)
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/4 t Thyme
  
• 1 cup heavy cream
• salt and pepper to taste
• Cheddar cheese as a topping
  

Directions

Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."

Bring cobs, water, potatoes, and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.

Meanwhile, cook onion, thyme, corn, and 1/2 teaspoon salt & pepper in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 15 minutes.

Combine potatoes and water with onion and corn. Boil together until reduced. Add cream, and continue to cook about 5 mins. Using an immersion blender, puree until about half of the mixture is blended. Top with cheddar cheese and enjoy!

A Traditional Taste

While I like funky, innovative recipes, some things are just classically delicious. Here's one! (Make sure you eat the cookies, not just the dough like I want to do!)

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Source:

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

From the Tollhouse website.