I made this soup a few weeks ago and it was amazing! If you still have sweet corn available where you are, give this a try! This is truly a meal in itself--so filling!
Comfort food at it's best...
Sweet Corn Chowder with Tomato and Basil
4 Ears Fresh Yellow Corn
4 cups chicken or vegetable stock
2 cups of water
1 bay leaf
2 TB butter
1 cup of finely chopped onion
1 red or orange pepper, finely chopped
2 TB all-purpose flour
1 pound russet potatoes, peeled and cut into 2 inch chunks
1 tsp. salt
1 pinch cayenne pepper
salt and freshly ground black pepper
1 cup grated cheddar cheese
One medium tomato, seeded and chopped
2 TB fresh chopped basil
2 green onions, chopped
1. Shuck the corn. To shave the kernels from the cob., hold the cob upright at a slight angle and cut off the kernels with a sharp chef's knife. Set kernels aside.
2. Put the cobs, stock, water and bay leaf in a large soup pot and bring to a boil over high heat. Cover, reduce the heat. Simmer for 30 minutes. Strain broth into a large bowl and set aside. Discard corn cobs and bay leaf.
3. Put the pot over medium-high heat. Add the butter, onion, and pepper. Cook, stirring occasionally until the onion is translucent (about 8 minutes).
4. Add the flour and cook for 1 minute, stirring constantly. Slowly stir in th warm broth and bring to a boil. Add half the corn kernels, potatoes and salt. Reduce the heat to medium-low. Cover and simmer until the potatoes are tender (about 20 minutes).
5. Stir in the remaining corn kernels and cayenne pepper. Cook 5 minutes. If you prefer thicker chowder, smash some of the potatoes against the side of the pot to thicken the soup. Season with salt and pepper to taste. Remove from stove. Gradually whisk in cheese until it melts completely.
6. In a small bowl combine tomato, green onion and basil. Ladle the soup into 4 bowls and gently spoon the tomato-basil garnish on top.
Makes 4 good size servings.
This is so delicious! Hope you get a chance to try it as the days (and nights) are getting chillier.