Sweet corn picked fresh in the morning makes for a delicious corn chowder for dinner
that tastes like a bowlful of sunshine.
Is there anything better than fresh corn on the cob at the height of the summer season? Not when that sweet corn is liberally slathered with butter and sprinkled with sea salt, at least in my book.
We've been enjoying plenty of sweet corn of late, and while our go-to method of consuming it is straight from the cob, I knew there were other ways to savor that sweet corn flavor.
Enter in this recipe for sweet corn chowder. It's surprisingly simple to make and you can have it on the table in less than 45 minutes, especially if you have all of your ingredients prepped ahead of time. This chowder gets an extra dose of corn flavor by simmering the spent cobs in broth for a few minutes before adding in all of the rest of the ingredients. Because I wanted a smoother soup, I blended it before adding in the sweet corn kernels; you can skip this step if you don't mind a heartier texture.
Sprinkled with freshly-cracked pepper and served with a giant salad on the side, and you've got the perfect meal to celebrate summer's bounty.
Sweet Corn Chowder (printer-friendly version)
makes 8 servings
6 ears of corn (about 3 cups)
4 cups low-sodium vegetable broth
2 cups water
1 tablespoon unsalted butter
1 medium onion, chopped (about 2 cups)
2 medium potatoes, peeled and diced (about 2 cups)
fine sea salt and freshly ground black pepper
1. Shuck the corn, then use a serrated knife to strip the kernels from each corn cob into a bowl. Place the cobs in a large stockpot with the vegetable broth and water. Bring to a boil, then cover, reduce the heat to medium low, and simmer for at least 10 minutes.
2. While the cobs are simmering, melt the butter in a medium stockpot over medium-high heat. Add the onion, potato, and salt and pepper, and sauté until the onion is softened, 5-8 minutes.
3. Carefully remove the corn cobs from their cooking liquid and pour the stock into the pot with the onions and potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15-20 minutes.
4. Use an immersion blender to blend the soup until smooth and velvety. Alternately, carefully puree the soup in a blender in several batches, then return to the stock pot.
5. Stir the corn into the soup and simmer until tender, about 5 minutes. Season with additional salt and pepper to taste. Serve immediately.
(adapted from this Mark Bittman recipe)
makes 8 servings
6 ears of corn (about 3 cups)
4 cups low-sodium vegetable broth
2 cups water
1 tablespoon unsalted butter
1 medium onion, chopped (about 2 cups)
2 medium potatoes, peeled and diced (about 2 cups)
fine sea salt and freshly ground black pepper
1. Shuck the corn, then use a serrated knife to strip the kernels from each corn cob into a bowl. Place the cobs in a large stockpot with the vegetable broth and water. Bring to a boil, then cover, reduce the heat to medium low, and simmer for at least 10 minutes.
2. While the cobs are simmering, melt the butter in a medium stockpot over medium-high heat. Add the onion, potato, and salt and pepper, and sauté until the onion is softened, 5-8 minutes.
3. Carefully remove the corn cobs from their cooking liquid and pour the stock into the pot with the onions and potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15-20 minutes.
4. Use an immersion blender to blend the soup until smooth and velvety. Alternately, carefully puree the soup in a blender in several batches, then return to the stock pot.
5. Stir the corn into the soup and simmer until tender, about 5 minutes. Season with additional salt and pepper to taste. Serve immediately.
(adapted from this Mark Bittman recipe)
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