A chowder almost always signals the presence of potatoes and a hearty creamy-chunky texture. This recipe has an added appeal: a lovely, pale yellow color. Make this soup only with fresh corn, please, when it is tender and sweet. Cobs impart great flavor to soup, so don
- 1/3 cup olive oil -
- 4 leeks, white parts only, sliced -
- 4 ribs celery, peeled -
- 6 large cloves garlic -
- 1 bunch dill, fronds and stems -
- 2 yellow peppers, cut in large chunks -
- 4 cups fresh corn kernels (from about 6 ears of corn), reserve the stripped cobs -
- 3 quarts (12 cups) water -
- 2 large potatoes, cut in small cubes -
- 2 cups dry white wine -
- Good pinch saffron -
- 6 bay leaves, or 1 tsp ground -
- 1 cup white miso paste, a little more if necessary -
- 4 cups milk or soy milk (low-fat is fine) -
- Good pinch nutmeg -
- Pinch cayenne -
- Ground pepper to taste -
1. Heat the oil in a wide, heavy pot.
2. In a food processor, coarsely grind the leeks, celery, garlic, dill and peppers. Add the ground mixture to the hot oil and sauté until translucent.
3. Add the corn, water, reserved cobs, potatoes, wine, saffron, bay leaves and salt, and bring to a boil. Reduce the flame to medium and cook, covered, for 30 minutes.
4. Whisk in the miso, milk, nutmeg, cayenne and pepper, and cook 2-3 more minutes, until just hot. Do not boil or it might curdle.
5. Discard the cobs and bay leaves.
6. With an immersion blender, purée about 1/3 of the soup, leaving the rest chunky.
7. Adjust the texture and seasonings.
Tomato Corn Chowder
1. Reduce the water to 8 cups and add 4 cups canned crushed tomatoes; cook as above.
Corn Fish Chowder
1. Use either the basic corn chowder or the tomato corn chowder recipe.
2. After puréeing the soup, add about 2 cups small salmon cubes and cook 10 more minutes.
Corn Chicken Chowder
1. Use the corn chowder recipe above, but after puréeing the soup, add 2 cups diced chicken breasts, and cook 10 more minutes.
This recipe was featured in Kosher Inspired, Issue 2, Febuary 2011. Kosher Inspired is brought to you by Mishpacha Magazine.