As prepared by Chef Amy McCray of Eva Restaurant for her cooking demonstration on August 18, 2010 at the Wallingford Farmers Market.
- 6 Tb Butter
- 1 Onion, diced
- 3 Tb Garlic, chopped
- 3 each Medium Red Potatoes, diced
- 4 Ears of Corn, Kernels shaved off
- 4 each Mild Green Chiles, toasted, skinned, seeded and chopped
- 4 each Scallions, chopped
- ½ Bunch Cilantro
- 4 cups Cob Stock or Water
- 1 cup Cream
- Salt and Pepper
Heat a medium stockpot over medium heat. Melt the butter and add the onion. Cook until translucent. Add garlic and cook until softened. Add the diced potatoes and the cob stock. If the stock is unavailable, cover with water and add the cobs from the ears of corn the kernels have been shaved off of, breaking the cobs into smaller pieces to fit into the pot. Simmer until the potatoes are tender. Add the corn and chilies and simmer for five minutes. Remove the cobs, add cream and scallions, and bring to a simmer. Stir in cilantro and season to taste. Serve.