Soup was made for rainy days and leftovers. Today I had a recipe in mind, ingredients in hand, and time to spare. How convenient.

This soup had an interesting taste; this was due, I think a little from the dried marjoram instead of fresh and from the potatoes I used. They were leftover from roasted vegetables the night before and had been seasoned with autumn spices (nutmeg, cinnamon, etc…). This gave the soup a pretty different flavor than I anticipated but was still very satisfying; I’m sure the recipe I posted with unseasoned potatoes would be absolutely delicious.

I’m also wistfully thinking about buying a condo. I think I need a better job. Or to stop going to open houses on the way home from the gym. Maybe both.

Corn Chowder

Rainy Day Corn Chowder

Ingredients

5 to 6 large ears sweet corn, cooked
Kosher salt
3 Tbsp. olive oil
1/2 – 3/4 cup diced onion
2 cloves garlic, roughly chopped
1/2 cup diced celery
1 medium potato (6 oz.), peeled and roasted in 1/2 inch cubes
1/2 teaspoon marjoram, dried
Freshly ground black pepper
Pinch cayenne
1/2 cup whole milk

1/2 cup finely diced fresh tomatoes, for garnish
1/4 cup thinly sliced fresh basil, for garnish

Method

Cut the kernels off the ears of corn. You’ll need 3-1/2 to 4 cups of kernels for the soup. Set aside.

Break the cobs in half and put them in a heavy 4-quart pot. Add 6 cups water and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer for 30 min. Discard the cobs and set aside the liquid.

Set the pot back over medium-high heat and add the oil. When it’s hot, add the onion and sauté until translucent, about 3 min. Add the garlic and cook for 1 min. Reduce the heat to medium, add the celery, sprinkle with salt, and stir. Cover the pot and cook, stirring occasionally, until the vegetables start to soften, 5 to 6 min; don’t let them brown. Add the potatoes, marjoram, black pepper and cayenne and stir to distribute the seasonings. Add the corn stock. Bring to a boil over medium-high heat, cover, lower the heat to medium-low, and simmer until the vegetables are tender enough to purée, 20 to 30 min. Add most of the corn kernels, reserving a hearty 1 cup. Simmer gently for another 10 min.

Purée the soup in a blender and return to the pot. Taste for seasoning and add more salt or pepper if necessary. Add the reserved corn kernels and milk and simmer just long enough to take the raw edge off the corn, about 5 min. Serve hot garnished with tomatoes and basil.

Serves 6.

Corn Chowder

Advertisements