Are you a season expert?
Well, at least I say I am. But really I guess I am just observant. You see, at the end of every season and the start of another I can “feel” the seasons changing.
Writing that makes me sound weird.
But I am consciously aware of the days getting shorter, the temperatures ever slightly changing, the leaves morphing, the smells in the air, and the different foods popping up or disappearing from the markets.
The seasons are in the process (or at least trying) to change.
And while here in Texas we will teeter back and forth from summer to fall and back to summer again until like November, heck even December, ‘fall’ as we know it, will be on its way soon.
With summer ‘ending’ over the next few
months weeks I am going to be sad to see the all the fresh, seasonal summer fruits and veggies go. Cherries seemed to have disappeared over night, and things like peaches and corn will be quickly behind them.
So to celebrate this *funky* time of year let’s eat chowder! Fresh corn on the cob is a summer food and chowder/soup is traditionally a fall/winter food; but combine the two to make a classic dish that is perfect for the in between seasons.
I like that this version of corn chowder soaks the corn cobs in milk and vegetable broth to develop that corn flavor. It also has a slight spicy, smoky flavor from the paprika and jalapeno. However, if you are bent on a thick, almost bisque like chowder, this is not the one for you. This chowder is a thick soup on the verge of a thin chowder.
If you are looking for a way to use up the last few ears of corn you have on your hands, make up a big ole’ pot of this chowder and sit, sip, and savor the season!
One Year Ago: FYI: Composting
Two Years Ago: S’mores Candy Bar
Three Years Ago: Cookbook Review: Emeril At The Grill: A Cookbook For All Seasons
All Corn Chowder
Prep Time: 25 minutes Cook Time: 60 minutes Serves: 6-8
3 1/2 cups milk
3 1/2 cups vegetable broth
7 ears corn on the cob, cut the kernels from the cobs and reserve cobs
1 bay leaf
2 tablespoons + ½ teaspoon olive oil
1 medium onion, finely diced
2 stalks celery, finely diced
1 jalapeño pepper, seeded and finely diced
1/2 teaspoon dried oregano leaves
1/2 teaspoon of organic smoked paprika
4 small-medium russet potatoes, peeled and diced
3 cloves garlic, finely chopped
1 1/2 tablespoon flour
1 teaspoon each salt and black pepper
Croutons, cheese, bacon, green onion; as desired for serving
Place the milk and water into a large enough pot to hold the corn cobs. Using a wooden spoon, try to scrape as much corn pulp as possible into the milk/broth mixture. Add the reserved cobs and bay leaf. Allow cobs to steep, not boil, in the milk mixture on low heat for 25 minutes.
In the meantime, prepare vegetables. Divide the corn kernels, setting aside 1 cup.
Place a large pot over medium heat. Add the 2 tablespoons olive oil and heat. Add the onion, celery, jalapeño, oregano, and cook for a few minutes, until the onion begins to soften, stirring frequently. Add the 2 1/2 cups corn and potatoes and cook until the potatoes just begin to soften, about 5 minutes.
Remove corn cobs from milk mixture. Stir prepared vegetables and paprika into broth. Let simmer for 20 minutes.
Meanwhile, add ½ teaspoon oil to pot veggies were cooked in, and heat over medium heat. Add in garlic and cook for 1 minute. Stir in flour and cook for 1 minute until starting to brown. Add 1 cup soup mixture to flour mixture and stir to combine to form roux. Stir roux mixture into large pot with soup mixture.
Place the reserved 1 cup of corn kernels into a blender and add 1 cup of the prepared soup. Using caution, puree until smooth.
Add pureed corn to soup mixture. Simmer for an additional 5 minutes.
Remove bay leaf. Add salt and pepper to taste.
Serve as desired topped with croutons, cheese, bacon, green onions, etc.
Inspired by recipe found on Delish