by Aimee
Corn is at its absolute peak right now, and we’ve been taking full advantage of the season. Last week we blitzed about thirty cobs to get a small part of the harvest packaged and in the freezer.
The boys -and Clara, as she is 18 months-going-on-eight-years and must be involved in anything we do – shucked, and I removed the kernels with my nifty trick involving a bundt pan and a chef’s knife.
If you’re wondering what do to with corn, aside from rolling it in butter and sprinkling it with salt, I may have a few good ideas. But first, you need to add todays harvest corn chowder to your weeks’ menu plan.
This soup is a perfect example of how a homemade stock can enhance a bowl of stewed vegetables and transform it from ho-hum into something truly, well, blogable.
In this case, I simmered the typically discarded corn cobs with a handful of aromatics and was left with a rich and slightly sweet corn stock that made up the base of this soup. A splash of cream and a sprig of herbs finished off the dish, and we spooned up the entire pot.
The soup is vegetarian and gluten free and can be adapted to be vegan if the cream is replaced with a little coconut or cashew milk. I think either would be delicious.
Harvest Corn Stock
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Recipe type: Stock
Author: Aimee
Prep time:
5 mins
Cook time:
2 hours
Total time:
2 hours 5 mins
Serves/Yield: 1.5 quarts
Ingredients
10 corn cobs, raw, kernels cut off
3 sprigs fresh thyme
1 bay leaf
5 peppercorns
1 Thai chili (optional)
2 cloves garlic (optional)
Instructions
Combine all ingredients and 2 quarts of cold water in a large pot. Bring to a boil, then simmer for 2 hours.
Strain stock and cool. Use at once or store for up to 5 days in the refrigerator.
3.2.1753
Harvest Corn Chowder Recipe
Print
Recipe type: Soup
Author: Aimee
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Serves/Yield: 4
Packed with the best vegetables of the season and garden herbs to match, this soup brims with fresh flavours.
Ingredients
1 tbsp olive oil
1 small sweet onion
2 small zucchini, green and yellow
1 small red pepper
3 sprigs fresh thyme
2 1/2 cups corn stock or vegetable stock
1 cup diced potatoes
1 1/2 cups fresh corn kernels
1/2 cup whole cream
1 teaspoon salt
1/4 teaspoon freshly ground pepper
optional garnish: chopped fresh basil
Instructions
Peel and dice onion. In a 6-8qt pot, heat olive oil and add onion. Cook over medium heat for five minutes. Meanwhile, slice zucchini into quarters lengthwise and dice. Half, seed and chop the red pepper.
Add the zucchini, red pepper and fresh thyme to the onion. Cook for another five minutes.
Pour in the corn stock and add diced potatoes. Simmer for 15 minutes or until the potatoes are tender. Add fresh corn kernels, whole cream and seasoning. Simmer for five more minutes, then serve hot. Garnish with chopped fresh basil if desired.
3.2.1753
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