Corn Chowder

7 ounces	onions chopped
1/2 Tbsp	oil or butter
19 ounces	corn
2 cups	milk (lowfat if desired)
1 pinch	thyme or tarragon
	salt and pepper to taste

3 servings

Sautee the onions in oil or butter in a heavy two-quart pot until very soft; meanwhile puree the corn briefly in a food processor with half of the milk (one can set aside a third or half of the corn-the pureed part becomes thickening for the rest, but this is not supposed to be a smooth soup). Add the corn mixture, the rest of the milk and the thyme to the pot containing the onions, and simmer gently for 10 to 20 minutes. Add salt and pepper to taste.

Note: 19 ounces of corn is the total drained weight of two 11-oz cans of Green Giant Niblets corn (available without salt or sugar); most other brands of corn are packaged in more water, so for other brands one might need two 15- or 16-ounce cans; fresh or frozen corn would be fine too, in comparable quantities. (Canned creamed corn might seem preferable because one would not have to put the corn in the processor, but it contains a lot of gummy filler.)

Patricia Hollander Gross

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