I love summer corn. There’s just something about seeing those huge cobs of corn with a sign next to them saying “5 for $1.00”. What? Something that’s only twenty cents? No doubt other vegetables and fruits are just as cheap…if they were all labeled this way, “Asparagus…20 for $3.00” or “Bananas…five cents each,” I think I’d buy more produce.
Anyway, I bought corn. And made this chowder. And it was good. The whole house smelled heavenly while it was simmering, and the flavor was just as wonderful. Next time I think I’d puree half or more of the corn in the blender or food processor to give it a more chowdery texture. This chunky version was good, but I’d like it smoother. I’d have to puree it before the sweet potatoes went in, though, because I loved those soft, sweet chunks.
Also, are you interested in what kinds of crafty things I’ve been up to lately? This just about sums it up:
Yes, I’ve managed to break out the crayons. It’s the extent of my creative abilities this week, for some reason. Happy Friday, everyone!
Corn and Sweet Potato Chowder
- 8 ears corn, husked and silked
- 6 cups vegetable broth
- 2 tablespoons butter
- 1 leek, white and tender green parts, thinly sliced
- 1 garlic clove, minced
- 1 large sweet potato, peeled and diced
- 1 1/2 cups half-and-half
- 1 tablespoon sugar, or to taste
- Freshly ground black pepper
Strip the kernels from the corn and set aside. Combine the broth and corncobs in a large pot and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain, discarding the cobs and reserving the broth. It should now be infused with corn flavor.
Melt the butter over medium heat in a large saucepan. Add the leek and saute until softened, about 3 minutes. Add the garlic and saute for another 2 minutes. Add the broth, corn kernels, sweet potatoes, and salt to taste. Bring to a boil, lower the heat, and simmer or 25 to 30 minutes, until the potatoes are tender.
Add the half-and-half and the sugar. Season with pepper. Taste for seasoning and add more salt, sugar, and pepper, if desired. Simmer for 5 minutes.
Makes 6 to 8 servings.
Source: The Garden Fresh Vegetable Cookbook by Andrea Chesmnan.