Oh to hear the food pundits you'd swear there's no good fresh corn to be had this summer. Maybe it's because I grew up on Long Island, where beautiful bicolor summer corn is a tradition, but I can't imagine slogging through the hot months of July and August without a few good ears of corn gracing my table.
One of my best childhood memories was being sent to the front stoop with a bag of unshucked corn and a section of the newspaper (NYTimes of course!) to lop off the greens and silk before the ears were thrown in a huge stockpot of boiling water. That first bite of crisp sweet corn...eating across the rows like a typewriter...ah, summer!
A pre-Shabbat trip to Fairway netted 6 beautiful ears of bicolor corn just begging to be eaten. Today I woke up craving some kind of fresh corn chowder and knew I had to accomplish this task before the day was over.
So here's my take on a simple, quick Corn Glorious Corn Chowdah:
1 onion
3 celery stalks
2 medium carrot, peeled
2 medium Yukon Gold potatoes, peeled
1 tbs unsalted butter
1 tbs EVOO
2 medium cloves of garlic
3/4 tsp dried dillweed, or 2 tbs fresh dill
1 tsp sea salt
Freshly ground pepper to taste
4 cups of vegetable stock
2 1/2 cups freshly cut corn (ok, so if you have to cheat, thawed frozen kernels)
3/4 cup 1% milk
Chop onion, celery and carrot. (I used the food processor and the chopping blade) Heat the butter and oil over medium heat in a large stockpot. Add the onion/celery/carrot mixture and cook until soft, 3-4 minutes. Chop 2 garlic cloves and add to mixture, and stir frequently, and cook for another 3 minutes. Season with salt, peppers and dill. Peel and cube the potatoes and add to pot and stir. Add the vegetable stock and bring the mixture to a boil, then reduce heat to simmer. Allow to cook until the potatoes are just tender, not mushy. Add the corn kernels and continue to cook for 6-8 minutes.
Using an immersion blender (I LOVE THIS), blender or food processor to puree the mixture until fairly smooth.Add the milk and heat through. DO NOT BOIL!!!
Enjoy in a big bowl with crusty bread and garlic butter, and dream of summer.
One of my best childhood memories was being sent to the front stoop with a bag of unshucked corn and a section of the newspaper (NYTimes of course!) to lop off the greens and silk before the ears were thrown in a huge stockpot of boiling water. That first bite of crisp sweet corn...eating across the rows like a typewriter...ah, summer!
A pre-Shabbat trip to Fairway netted 6 beautiful ears of bicolor corn just begging to be eaten. Today I woke up craving some kind of fresh corn chowder and knew I had to accomplish this task before the day was over.
So here's my take on a simple, quick Corn Glorious Corn Chowdah:
1 onion
3 celery stalks
2 medium carrot, peeled
2 medium Yukon Gold potatoes, peeled
1 tbs unsalted butter
1 tbs EVOO
2 medium cloves of garlic
3/4 tsp dried dillweed, or 2 tbs fresh dill
1 tsp sea salt
Freshly ground pepper to taste
4 cups of vegetable stock
2 1/2 cups freshly cut corn (ok, so if you have to cheat, thawed frozen kernels)
3/4 cup 1% milk
Chop onion, celery and carrot. (I used the food processor and the chopping blade) Heat the butter and oil over medium heat in a large stockpot. Add the onion/celery/carrot mixture and cook until soft, 3-4 minutes. Chop 2 garlic cloves and add to mixture, and stir frequently, and cook for another 3 minutes. Season with salt, peppers and dill. Peel and cube the potatoes and add to pot and stir. Add the vegetable stock and bring the mixture to a boil, then reduce heat to simmer. Allow to cook until the potatoes are just tender, not mushy. Add the corn kernels and continue to cook for 6-8 minutes.
Using an immersion blender (I LOVE THIS), blender or food processor to puree the mixture until fairly smooth.Add the milk and heat through. DO NOT BOIL!!!
Enjoy in a big bowl with crusty bread and garlic butter, and dream of summer.
