Corn Chowder
Ingredients
- 1 to 2 tablespoons olive oil
- ⅛ cup diced white onion
- ⅛ cup diced red pepper
- ⅛ cup finely diced celery
- 1 cup corn, preferably fresh off the cob, reserve the cobs for broth
- ¼ cup diced potatoes
- 1 tablespoon miso
- 2 cups heavy cream
- 1 tablespoon corn starch
- 2 tablespoons water
- ½ teaspoon yuzu juice
- Salt
Method
In a large saucepan, combine the corn cobs, onion, star anise, coriander, fennel seed, and water. Bring to a boil over medium-high heat; reduce the heat to low and simmer gently for 45 minutes. Then strain through a fine mesh strainer.
Optional Garnishes
Ingredients
- Popcorn-furikake
- Jalapeño slices
- Radish slices
- Oregano leaves
- Flat-leaf parsley leaves
Method
- Heat the olive oil in a large cast iron skillet or saucepan over medium-high heat. Add the onion and red pepper and cook until the onions are translucent and peppers are caramelized, about 3 minutes. Add the celery and corn and cook, stirring, until beginning to caramelize, another 2 minutes. Add the potatoes and enough corn broth to cover the vegetables, bring to a boil and cook until the potatoes are just tender, about 5 minutes. Add the miso, stirring until it dissolves. Add the cream and return the soup to a gentle boil.
- In a small bowl, combine the corn starch and water, stirring well to a smooth slurry. Drizzle in the slurry, a little at a time, stirring constantly, until the soup is thickened. Reduce to a simmer and add the yuzu juice. Taste and adjust the seasoning.
- To serve, ladle the soup into warm bowls and garnish with popcorn, jalapeño, and radish slices, and parsley. Serve immediately.
Corn Broth
Ingredients
- 3 corn cobs
- ½ onion
- 1 star anise
- ¼ teaspoon ground coriander
- ¼ teaspoon fennel seed
- 6 cups water
One of my fondest memories is of a summer BBQ at Jacques’ house in Connecticut. Aged beef was crackling over a live fire, a stone’s throw away from a lively boules competition. We shared conversation that illuminated Jacques’ history, and caused me to reminisce about my own. When deciding which recipe to share for this collection, I thought about how we are different, how we are the same, and how I could capture a summer evening’s conversation in a bowl. This soup is my answer.