[title subtitle=”recipe & images: Laura Hobbs”][/title]
If your timing is right, you can buy some of the sweetest, most tender corn this time of year. For those who don’t have farm-fresh corn readily available, there are a few rules to abide by in buying a good ear of corn. One, check the cut ends of the ears; they should look like they were just cut from the stalk, not shriveled or dry. Two, the ears should be tightly wrapped in their husks—and if possible, avoid buying partially husked corn, the kind that’s had its tops lopped off and been wrapped in plastic; this tends to dry out the kernels. Three, the ears should feel heavy for their size and have husks that are green and fresh, the kernels should feel plump and tight, and the silk should appear shiny and golden. Capice? Capice. Moving on!
Corn chowder is a staple late summer dish—fresh corn right off the cob in a creamy, flavorful broth, often enhanced by bacon and onion. Delish, right? Well, me being me, I made a few tweaks and adjustments to my favorite corn chowder recipe—this one is from the Food Network’s Tyler Florence.
My first tweak was to grill the corn before cutting it off the cob.
Grilling corn is a simple task—one so simple you can even do it while multitasking, like folding laundry or icing a cake—as long as you keep an eye on it and rotate it regularly. I also added carrots and celery to my soup base to add more flavor, texture and color to the otherwise monochromatic soup. Another addition was the white wine before the stock to add depth. Tyler calls for peeled russet potatoes in his recipe; I switched this to red potatoes with the skins on. I like the less-starchy red potato better, and I like the texture of the potato peel—it makes me feel like I’m adding a few more nutrients. (I know the nutrient thing is a stretch; just let me keep thinking that.)
The two cups (!!!) of heavy cream gave the consistency a luxurious feel, the grilled corn added a subtle smoky flavor and the essence of the wine lingered with just the right intensity. We topped our soup with chopped garden tomatoes and scallions, but feel free to play around: add bacon, sour cream, or a light drizzle of olive oil—as I always say, the possibilities are endless! Play around, have fun, and savor the summer while you can. Enjoy!
Ingredients
2 Tablespoons butter
2 Tablespoons olive oil
1 onion, diced
2 medium carrots, peeled and diced
1 large celery stalk, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
¼ cup all-purpose flour
½ cup white wine
6 cups vegetable stock
2 cups heavy cream
3 red potatoes, diced
6 ears corn, shucked, rinsed and grilled
Salt and pepper, to taste
Method
Grill the corn until the kernels begin to crackle and turn brown, rotating the cobs regularly. Remove from the grill and set aside.
Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook until the vegetables are soft, about 8 to 10 minutes. Add the garlic and thyme and cook for a minute longer. Add the flour and stir to coat everything well, cooking for about a minute, until the flour begins to brown. Add the wine and simmer a minute longer. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil, and boil for about 7 minutes, until the potatoes begin to break down.
Cut the grilled corn kernels off the cob and add to the soup. Season with salt and pepper and simmer about 10 to 12 minutes longer. With an immersion blender, or working in batches with a food processor, blend about half of the soup until smoother but still chunky, or until the desired consistency is reached. Ladle the soup into bowls and serve with your choice of toppings.
