Oh how we love sweet corn from the farm!
Once I tire of all those delicious cobs of fresh, sweet corn dripping with butter and salt it's time to add a little variation to the dining table. Corn salad? Corn salsa? Corn Chowder? Hmm. Time to find a recipe, but I need to keep it meat-free for my vegetarian friends.
I found a promising recipe on the New York Times website, and I gave it a read. Now, I was skeptical that I wouldn't like a chowder that banishes bacon and has a light touch of cream but this corn chowder is amazing! I grilled the corn first and I think that adds a nice touch. I also skipped the micro greens, and sprinkled scallions from my garden on top instead.
From the New York Times Diner's Journal:
- 2 onions, diced
- 4 tablespoons unsalted butter or olive oil
- 6 ears of corn
- 1/2 cup heavy cream
- 2 teaspoons salt
- freshly ground black pepper
- 4 sprigs micro greens, like pea shoots, for garnish.
- 1. Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water.
- Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes.
- 2. While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside.
- 3. When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes.
- 4. Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls, and garnish with micro greens.
Source: Adapted from Patricia Williams, executive chef, Smoke Jazz & Supper Club-Lounge