Sweet Corn Chowder

I grew up eating sweet corn on the cob in the summertime. My family would host crab feasts. We’d cover the picnic table with brown paper, buy an enormous box of steamed crabs, and fire up the grill for a cook-out. Corn was a mandatory side. We sprinkled it with fresh pepper and Old Bay seasoning. I was the weird middle child who would pick apart a crab but wouldn’t eat it. Instead, I’d get my fill of warm corn on the cob and demand a veggie burger.

When sweet corn is no longer in season, it only makes sense to turn it into soup. For this chowder, I used frozen corn. It’s nice to have on hand– a constant in the freezer. You can add it to stir-fries, tacos, warm salads– just about everything. In the winter, this cozy chowder is satisfying. It’s the perfect texture for a half-and-half combo. Pair it with a salad or sandwich, or dip some crusty bread in it. It’s not thin and runny like a vegetable soup, but not thick like chili, either. Just in the middle.

Corn Chowder with Chive Oil

Original Recipe from Food 52 Vegan

Serves 6

What you need:

Chowder:

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound potatoes of your choice, peeled and diced
  • 1/2 tsp cayenne pepper
  • 3 1/2 cups corn kernels (fresh or frozen)
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 cup coconut milk

Chive oil:

  • 1/4 cup olive oil
  • 1 ounce chives, chopped
  • Salt

 

Instructions:

Chowder: In a large pot over medium heat, heat the olive oil. Add the onions and sauté. Add the garlic, followed by the potatoes and cayenne pepper. Cook for a few minutes. Add the corn, broth, and salt. Stir and cook for about 20 more minutes or until the potatoes are soft. Then use a food processor, adding soup and working in batches. Pulse until the soup is pureed, but not totally liquified. Add the soup back to the pot and stir-in the coconut milk.

Chive oil: Using a blender, mix the olive oil and chives until fully combined. Season with salt, and whisk. To serve, drizzle drops of chive oil over the corn chowder. Look at the pretty contrasting golden yellow and green, dip some seedy bread in it, and slurp that shit up.

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