Summer Corn Chowder

Soup in the Summer? Oh, yeah! Those afternoon clouds roll in and the temperature drops, as does the rain, and comfort food is what you need. Not that soup ever needs an excuse but here are a few reasons why I made this summer version of my Potato Corn Chowder recipe this week:

1. Our farmer's market has been boasting early ears of corn. You could just eat it off the cob with a big steak but I feel the need to be a little more creative (and meatless!)
2. My oldest persists in her hope that corn counts as a  vegetable and feels proud that this is her favorite dish. She also hates celery but doesn't mind it a bit next to those little kernels of starchy grain.
3. I was hoping that this soup would beckon the rain to our area; the High Park fire is rampaging through Fort Collins right now. The smoke is so bad that it woke me in the middle of the night and I was convinced something in my house was on fire. Mr Meat-Eater reminded me in my frenzy that it was coming from outside and then I couldn't fall asleep thinking that I was smelling someone else's house burn down. Our prayers of comfort and safety are with those affected. 


 If your corn is not very sweet you may need to add a pinch of sugar at the end.  This soup is best served warm and can even be chilled on a hot day.  A hearty bread like Cousin Katie's Easy 24 Hour Bread and a garden salad complete the meal. 


Summer Corn Chowder

4 T butter
4 ears corn
1 onion, diced fine
1 rib celery, diced 
2 tsp salt 
1 tsp white pepper
1/8 tsp cayenne pepper
2 pounds Yukon gold potatoes
2 cans whole kernel corn (15 1/4 oz undrained)
5 cups broth (chicken or vegetable)
1 cup heavy cream
3 T chopped fresh chives

1. Shuck corn and wash. Holding an ear upright, slice off kernels being careful not to cut too deep. The deeper white portions of the kernels are tough and should be avoided. You should have about 4 cups of kernels. Save the cobs for use in the soup.
2. Dice onion, celery, and peeled potatoes
3. Blend 2 cups of broth with the canned corn until smooth and set aside.
4. Melt butter in a dutch oven (heavy stockpot) over medium high heat and add corn kernels, onion, celery, salt pepper, and cayenne. Stir frequently until softened and beginning to brown, about 5 minutes.

5. Add potatoes, remaining 3 cups broth, and pureed corn mixture, and the reserved corn cobs*. Bring to a gentle simmer and then lower heat to medium low. Stir occasionally until potatoes are easily pierced by a fork and almost fall apart. Remove corn cobs and add cream and chives. Stir to heat through and then remove from heat. Allow to sit 15 minutes before serving. 

*Using the corn cobs in the stock brings an intense buttery sweet corn flavor to this dish. 

*Gluten-Free and Vegetarian. For a Vegan version, substitute oil for the butter and rice/soy milk for the cream and blend half of the soup at the end for thickness.