Cook Local – Corn Chowder
Are you asking yourself….why is Deb serving up soup when it’s going to be 105 degrees today? 😀 Well…there’s a method to my madness, not to mention there is still tons of delicious sweet corn at Fresno State and all of our Farmer’s Markets! And because this is such an easy soup to make – you can make in the morning before work and just reheat when you get home!
You can serve this up with a grilled cheese sandwich and you have a simple and perfect meal that the whole family will enjoy! Boil the corn (or use leftover grilled corn on the cob from the night before – even easier!) and peel and chop the vegetables. Saute’ them for a few minutes & then they will boil for about 10 minutes to cook the potatoes. Lastly, blend it together, add the cream (or omit if you want to save some calories) and dinner is ready!
Because it’s that easy, why not head out to Gibson Market at Fresno State? Or pick some up at the Farmer’s Market – you’ll probably have everything else handy in your pantry – let’s get cooking!!
- 4 ears of corn, shucked, silk removed
- 1 yellow onion, chopped
- 2 cups russet potatoes*, cubed (about 2 medium potatoes)
- 1 carrot, diced
- 1 stalk of celery, diced
- 2 cloves garlic
- 1 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- Set a large stock pan over high heat.. Shuck corn and remove silk. When the water is boiling add 1 teaspoon salt to the water and the corn. Boil the corn for 4-5 minutes, remove from water & allow to cool. When the corn is cool enough to handle, carefully cut the kernels off the cob. Take about 1/2 cup of the kernels and set them aside. Reserve the cob if desired (I take the cobs, wrap them well and tuck them into the freezer to make vegetable stock.).
- While the corn is cooking, peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about 1/2″x1/2″.
- Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander & turmeric. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.
- Add garlic and sauté until the garlic becomes fragrant (about 30 seconds).
- Add the vegetable stock. Increase the heat to high and bring to a boil. Boil about 10 minutes or until the potatoes are very tender. When the potatoes are tender, blend the soup (I use an immersion blender), blend the soup until it is smooth and creamy.
- Add the reserved corn and 1 cup cream, mix together well. Reheat if necessary.
- *If you don’t have an immersion blender, you can use a regular blender at this point. Just blend it in batches and be careful not to overfill the blender. Because the liquid is hot, it will increase in volume when the blender chops it up.
Do you have a favorite summertime soup? I would love to hear what that is, please leave a comment below!