Warm up with this light – but filling – soup.
In the market, fresh corn stood in piles, half-husked to display the succulent golden kernels inside. How could I resist, knowing how delicious a milky corn chowder tastes on a warm summer evening? It’s a comfortable vegetarian summer dish, filling enough, yet light. So I put the coins in the vendor’s outstretched hand, and I filled a bag with corn. When I returned home, I set it out on the kitchen counter to husk.
About an hour later, I set the table. Some slices of sourdough toast spread with a film of butter, corn chowder garnished with another summer specialty, purslane, and a glass of white wine. For dessert, fresh figs drizzled with honey and broiled. Dinner was fine that night.
- 6 fresh ears of corn
- 3 tablespoons oil or butter
- 1 medium onion
- 1/2 red bell pepper
- 1 stalk of celery, chopped
- 3 tomatoes, chopped
- 2 medium red potatoes, scrubbed but not peeled, chopped
- 1 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 bay leaf
- 1 cup any sweet cream, at room temperature
- 2 cups milk
- Sprinkles of ground black pepper
- 1/4 cup chives, coarsely chopped
- 1/2 cup grated kasheval (or Parmesan) cheese
- 1/2 cup coarsely chopped purslane, optional
Stand the husked corn in a large bowl. Scrape the kernels off each one with a sharp knife.
Heat the oil or butter in a large pan. Fry the onions in it, over moderate heat, until golden.
Add the corn, the rest of the vegetables and the dry spices. Cover and cook until the potatoes are cooked through, about 35 minutes.
Add the cream and milk. Heat to a simmer and ladle into bowls. Sprinkle each serving with chopped chives, purslane and cheese.
Recipe adapted from the delicious food52 blog.