Today’s super-simple corn chowder is inspired by one I came across on NewEngland.com that relies on an old zero-waste trick; namely, scraping the spent cobs to release the pulp and sweetcorn “milk” still left on the cob. Like asparagus, corn is best eaten as fresh as can be, so look for whole ears with bright green husks. Keep in the fridge and, for the most flavourful soup, aim to cook them the same day.

Corn cob chowder

“Keep it simple” is my new motto. My favourite way to cook at home is as simple as possible: steamed vegetables, ferments and one-pot dishes such as pilafs, risottos, soups and stews. This means an easier life, with less time grafting in the kitchen, so I can cook from scratch for the whole family almost every day without burning out.

Sticking to that motto, I wanted to create a very simple, stripped-back chowder that can be made with just fresh corn and a few pantry staples. There’s no cream, stock, garlic, flour or chives, not least so I can honour this incredible ingredient during its short season when it is at its absolute best. Fluffy, floury potatoes and fresh, sweet corn cobs do the heavy lifting, delivering intense flavour and a creamy texture without the need for stock or cream.

Serves 2

2 corn cobs
40g butter
1 onion, peeled and finely diced
200g floury potato (about 1-2; maris piper, king edward, estima, say), finely diced
Finely grated zest and juice of ¼ unwaxed organic lemon, or lime
500ml whole milk
1 bay leaf (optional)
Chopped parsley, to finish (optional)

Remove the husks and silk from two ears of corn. Stand each cob on its end in a wide bowl, hold on firmly and use a sharp knife to cut off the kernels in strips. Hold each cob over a second bowl and use the back of the knife or tablespoon to scrape off all the mushy pulp and milk from the cob.

Melt 40g butter in a heavy-based saucepan on a medium heat. Add the diced onion and saute gently for five minutes, until soft and translucent but without browning. Add the corn kernels, diced potato and lemon zest, then cook, stirring, for a few minutes.

Add the milk and optional bay leaf, then simmer gently for 15 minutes, until the potato is tender.

Ladle a third of the chowder into a bowl, leave it to cool a little, then blend with an immersion blender (or mash with a masher). Stir this back into the pot and bring back to a gentle simmer. To finish, stir in the reserved corn milk and the lemon or lime juice, season generously and serve with extra pepper and optional chopped parsley.