July 24, 2012

Summer Corn Chowder


Grilled, raw in salads, or on the cob, I cannot get my fill of sweet summer corn. This soup is more than just another delicious way to enjoy it. It is creamy, rich, deeply satisfying, and vegan.

It might seem a bit daunting as there are a number of ingredients and preparation to be takcled. The good news is that it can be made ahead. The recipe yields about 14-16 cups of soup. There will be enough to serve for a large gathering or have for dinner and freeze what remains into portions for when you long for that sweet taste of summer in November.

Corn Chowder
Makes about 120 ounces (about 15 cups)
For all ingredients, please use those that are organic or grown without pesticides.
2 tablespoons olive oil
1 small sweet onion, finely chopped
2 leeks, white part only, quartered lengthwise and thinly sliced
1 pasilla pepper, finely chopped
1 large red pepper, diced
1 jalapeno pepper, seeded and finely chopped
8 ears fresh corn, kerneled, reserving 3-4 cleaned cobs
2 medium yellow fleshed potatoes, diced
5 cups purified water
4 cups unsweetened almond milk
2-3 teaspoons sea salt
  freshly ground black pepper
1 bunch fresh tarragon, chervil, or sage
Heat the olive oil in a large stock pot over medium heat.
Add the onions and leeks and about 1 teaspoon of the salt. Cook for about 5 minutes. Add the pasilla peppers and cook for another 5 minutes.
Add the red peppers, jalapeno peppers, corn kernels, and potatoes. Stir to combine thoroughly and cook for about 5-10 minutes to sweat the vegetables.
Add the water, almond milk, and the reserved corn cobs. Add another sprinkling of salt and pepper. Bring to a simmer and lower the heat to low.
Cook for 60-90 minutes until the vegetables are tender but not falling apart. The broth will look milky and as if some of the milk solids have separated. Do not be concerned as this is as it should be.
Remove from heat. Ladle 1/3-1/2 of the soup into a blender and puree.
Add the pureed soup back into the pot. Stir to combine.
Taste for seasoning. Add more salt or pepper to desired taste.
Serve hot or cold topped with chopped fresh tarragon, chervil, or sage.
Store in refrigerator for up to 4 days or freeze in 2-4 cup portions. Cool completely before freezing or putting into plastic bags or containers.













Categories: Soups & Stews

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