CORN CHOWDER with ROASTED TOMATOES & BASIL
2 Tablespoons butter
- 1 medium onions, 1/4 inch dice
- 1 rib celery, 1/4 inch dice
- 1 medium carrot, 1/4 inch dice
- corn from 4 ears that have been grilled slightly to char
- 1 medium Russet potato, small dice, 1/2 x 1/2,
- 1 ounces ver jus or white wine, optional
- 1 cups cups half and half cream or 1 cup heavy cream, 1 cup milk
- 1 cup corn cob stock(*)
- To Taste sea salt, ground pepper and coriander
- 1 pint summer cherry tomatoes, roasted (see below)
- 3 Tablespoons chives, minced
- 10 basil leaves, chiffonade (thin ribbons)
- finish with small drizzle of EVOO or Basil Oil
Grill fresh corn on hot grill pan until well charred. Remove and cool. (note they should not yet be fully cooked) When cool enough to handle, cut kernels off of the ears. Save cobs to make the stock.
(*)To make the stock, submerge corn cobs in cold water and bring to boil. Reduce heat and simmer for 1-2 hours. Water should taste like corn. Remove cobs, discard and continue simmering stock until reduced by 1/3 or 1/2. The more you reduce, the stronger the flavor and the sweeter it becomes.
To roast tomatoes, wash and dry. Place into bowl and lightly coat with EVOO and coriander salt. Roast in a 400˚F oven on bare cookie sheet until the tomatoes skins blister and brown slightly. Cool before using as topping for soup.
To make soup, place butter in a saute pan and cook until melted and slightly frothy over medium high heat. Add onions, celery, and carrot. Cook till onions are translucent and add potatoes, corn and ver jus or crisp white wine. Cook for 5 minutes, stirring well, being careful not to break up vegetables; they will be al dente. Add both cream and stock and bring to a simmer; cook for 10-15 minutes on medium low heat, being careful not to boil; taste and adjust seasonings. At service place hot soup into bowl. Garnish with the roasted tomatoes on top with a few ribbons of basil. Finish with chives, basil oil or plain EVOO, and serve.