Simmering the corncobs in the broth intensifies the flavor of this light chowder.
- 1 tablespoon unsalted butter
- 1/2 large yellow onion, finely chopped (about 1 cup)
- 2 ears corn, kernels cut off, cobs and kernels reserved
- 1 tablespoon chopped fresh oregano, plus sprigs for garnish
- Salt and freshly ground black pepper
- 1 bay leaf
- 1 3/4 pounds small red potatoes, quartered
- 2 ounces small yellow squash, sliced 1/4 inch thick
- 2 ounces small green squash, sliced 1/4 inch thick
- 1/2 red pepper, cut into 1/2-inch dice
- 1 1/2 pounds firm white-fleshed fish fillets, such as red snapper or monkfish, cut into 1 1/4-inch pieces
- 1/2 cup milk
In a large saucepan, melt butter over medium heat. Add onion, corncobs, and oregano. Cook until onions are translucent. Add 6 cups water, salt, pepper, and bay leaf. Bring to a simmer, add potatoes, and cook, covered, until potatoes are tender, about 20 minutes.
Discard cobs. Remove half the potatoes, and puree with 1 cup of the cooking liquid until smooth. Return puree to pan, and stir well.
Raise heat to medium. Add corn and remaining vegetables; cook until tender, about 5 minutes. Add fish; cook 5 minutes more, until fish is done. Stir in milk; adjust seasonings. Garnish with oregano sprigs.