Wednesday, July 11, 2012

Summer Corn Chowder

Summer travels have brought me to Lake Geneva, Wisconsin. Everyone calls Wisconsin the cheese state, but as much as I love cheese, I am all about the corn. My days here have been filled with 4th of July celebrations, bright blue skies, summer meals, brat tastings (sausages, not unwieldy children,) driving through corn fields searching out produce stands and swimming in the lake.

This is a quick and easy soup that tastes like summer. I garnish it with bacon, chives and some fresh lime, but you could always add some cheese....


Summer Corn Chowder

6 ears of corn
2 Tbs unsalted butter or olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 large leek, white and light green parts, chopped and well rinsed
2 stalks celery, cleaned and chopped
1 large carrot, peeled and chopped
1 large bell pepper (red or yellow,) seeded and chopped
1 medium sweet potato, peeled and cut into 1/2" peices
2 medium yukon gold potatoes, peeled and cut into 1/2" pieces
6 cups vegetable or chicken stock
1-2 c cream (depending on your taste)
1 bunch of scallions, white and light green parts, thinly sliced
1/4 c roughly chopped parsley

to garnish:
bacon, crumbled
chives, finely chopped
olive oil
lime wedges

Shuck the corn and use a knife to slice the kernels off the cobs.

In a large pot sautée the onion, garlic, leeks and celery in the butter or olive oil. Add a heavy pinch of kosher salt and let it cook for about 5 minutes until soft, being careful not to let it brown. Add the carrot, bell pepper, potatoes, stock and thyme. Cover and bring to a low simmer for about 30 minutes or until potatoes and carrots are almost tender. If the liquid level gets too low, add a cup of water, milk or more stock. Add the corn kernels and continue simmering for 5 more minutes or until all the vegetables are tender. Remove thyme.

At this point you can stick an immersion blender in the pot and pulse it for 30 seconds or so to slightly blend things together, but you want it to remain a little chunky. If you don't have an immersion blender, you can do this in a regular blender. Just do it in a couple batches, and again, you don't want to purée it, you want some chunks.

Add the cream, scallions and parsley. Season to taste with salt and fresh black pepper.

Serve in bowls garnished with bacon, chives, parsley, a drizzle of olive oil and lime wedges. Or cheese.

Serves about 8

1 comment:

Elizabeth said...

YUM!! Emily, I can't even handle how beautiful and delicious this looks!! You are amazing!!