Summer isn’t really soup season but there are a few exceptions–gazpacho for one and sweet corn chowder.  I can not help but buy at least a couple ears of corn every time I am at the store lately.  It is one of the only produce items that the grocery store truly carries seasonally.  In the winter they still try to sell flimsy green beans and half moldy strawberries, but with corn on the cob, they don’t even bother, its just for summer. Topped with grilled shrimp, fresh garden herbs and goat cheese, this corn chowder just feels like August, but I’d save it for a day that isn’t pushing 90 degrees.  A little swirl of heavy cream for some richness would have been nice but I just didn’t have any on hand, but I was thinking that a chowder just needs a little bit of dairy, any kind of dairy will do.  I used goat cheese, but you could finish the soup with a swirl of cream, a dollop of ricotta, creme fraich, sour cream or even shaved Parmesan.

Corn Chowder (3)

Recipe: Corn Chowder with Grilled Shrimp

Ingredients

  • 3 small Yukon Gold potatoes (or any kind-1 large baked potato works)
  • 2 cobs of corn
  • 1 t olive oil
  • 1 small onion, finely diced
  • 1 pepper (any sweet pepper, Anaheim,  red bell or cubanelle)
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 t paprika
  • 1/4 t cayenne (or less, to taste)
  • 2 cups chicken stock
  • Garnish with Grilled Shrimp (olive oil, salt and pepper), scallions, chives, or basil or any combination, crumbled goat cheese

Instructions

  1. Set oven to 400 and roast the potatoes and corn whole (just stick the whole cob in the oven)
  2. While those are “pre-roasting” chop your veggies and heat a medium sized saucepan over medium heat with a teaspoon of olive oil
  3. Saute onion and pepper until soft, about 10 minutes
  4. Remove corn from oven (it doesn’t matter if its done, it will finish in the soup), cut the kernels off the cob and add them AND the cobs to the pot
  5. Remove the potatoes from the oven (again it doesn’t matter if they’re done) and chop them up and add them to the soup – I leave the peel on, that’s the healthiest part
  6. Add the garlic and spices and cook about 1 minute
  7. Add the stock and simmer on medium low for about 45 minutes to an hour, stirring occasionally
  8. Remove the cobs and discard.  Blend either using a hand blender or put half the soup in your blender or food processor. I don’t blend it until totally smooth because I like it a little chunky. Taste and season for salt and pepper
  9. Season and grill your shrimp
  10. Garnish with shrimp, herbs, and goat cheeseCorn Chowder (2)

Preparation time: 45 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Number of servings (yield): 2

Microformatting by hRecipe.

Summer Corn Chowder with Grilled Shrimp
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