Make Chowder

1. Peel the corn and with a chef's knife shave the raw corn kernels off the cob
2. Place the corn kernels in a bowl and set aside
3. Place the shaved cobs in a large pot filled with chicken broth
4. Bring to a boil, then cover and simmer for 20-25 minutes
5. Meanwhile, melt the butter over medium heat in a heavy-lined stockpot. Add the onions, celery and garlic and sauté for 5-7 minutes
6. Add the potatoes and sauté an additional 5 minutes
7. Turn off the chicken broth and pull out and discard the cobs. Pour the stock into the vegetables, and cover to let cook until the potatoes are tender about 12-15 minutes
8. Remove the cover and add the corn kernels to cook an additional 5-7 minutes
9. Add the scallions and freshly chopped parsley. Season with salt and pepper
10. Dissolve the cornstarch into the heavy cream and stir well.  Add to the soup and turn heat down slightly.  Stir constantly with a whisk for 3-4 minutes
11. Add Tabasco and Worcestershire, turn off heat and let sit about 5 minutes before serving

Make Fava Bean & Corn Succotash

1. Peel the corn and with a chef's knife shave the raw corn kernels off the cob
2. Heat olive oil in small sauté pan over medium-high heat
3. Add fava beans and corn. Saute 5 minutes, then remove from heat

Plate & Garnish

1. Ladle soup into individual bowls
2. If garnishing, top each bowl with succotash, chopped bacon and a sprinkle of parsley

Recipe by Chef Marjorie Druker
New England Soup Factory
August 2010