cat lover
08-02-2007, 06:21 PM
With the fresh corn coming in here is a good soup recipe to use it in!
6 medium ears of corn, kernels cut off, cobs halved crosswise
2 cups milk
1 1/4 cups heavy cream
2 1/2 tbsp unsalted butter
4 thick slices lean smoked bacon, cut into 1/2-inch dice
2 celery ribs, finely diced
1 medium onion, finely diced
Small pinch of saffron threads
1 tbsp chopped tarragon
Salt and pepper
In a large saucepan cover the corncobs with the milk and heavy cream and bring to a simmer over moderate heat. Remove from the heat cover and let stand for 10 minutes. Discard the corncobs. In a large saucepan, melt 2 tablespoons of the butter. Add half of the corn kernels to the pan and cook over moderately low heat stirring occasionally till just tender, about 10 minutes. Working in batches, add the kernels to a blender along with the milk and cream and puree till smooth. Melt the remaining 1/2 tablespoon of butter in the saucepan. Add the bacon and cook over moderate heat till lightly browned, about 5 minutes. Add the diced celery, onion, saffron and the remaining corn kernels cover partially and cook stirring occasionally till the celery and onions are tender, about 10 minutes. Add the corn puree and the tarragon and season with salt and pepper. Ladle the chowder into bowls and serve. Serves 4
Recipe from Food & Wine magazine
6 medium ears of corn, kernels cut off, cobs halved crosswise
2 cups milk
1 1/4 cups heavy cream
2 1/2 tbsp unsalted butter
4 thick slices lean smoked bacon, cut into 1/2-inch dice
2 celery ribs, finely diced
1 medium onion, finely diced
Small pinch of saffron threads
1 tbsp chopped tarragon
Salt and pepper
In a large saucepan cover the corncobs with the milk and heavy cream and bring to a simmer over moderate heat. Remove from the heat cover and let stand for 10 minutes. Discard the corncobs. In a large saucepan, melt 2 tablespoons of the butter. Add half of the corn kernels to the pan and cook over moderately low heat stirring occasionally till just tender, about 10 minutes. Working in batches, add the kernels to a blender along with the milk and cream and puree till smooth. Melt the remaining 1/2 tablespoon of butter in the saucepan. Add the bacon and cook over moderate heat till lightly browned, about 5 minutes. Add the diced celery, onion, saffron and the remaining corn kernels cover partially and cook stirring occasionally till the celery and onions are tender, about 10 minutes. Add the corn puree and the tarragon and season with salt and pepper. Ladle the chowder into bowls and serve. Serves 4
Recipe from Food & Wine magazine