Make this on a lazy summer evening when you don’t need to be anywhere anytime soon, and use that extra time to prepare the Fresh Corn Stock, which gives this soup a rich, complex base. This chowder recipe rules because it doesn’t rely on the addition of any soy dairy products to achieve a smooth, velvety texture.
Ingredients
- 6 ears fresh corn, husks and silk removed
- 3 tablespoons olive oil
- 3 cloves garlic, minced finely
- 1 large onion, cut into fine dice
- 1 large carrot, diced
- 1 stalk celery, chopped finely
- 1 small bulb fennel (about ½ pound), diced
- 1 pound white, waxy potatoes (about 2 medium-size), peeled and diced
- 2 teaspoons dried thyme
- 2 quarts Fresh Corn Stock; vegetable broth, purchased or homemade; or water
- 1 pound tomatoes, seeded and chopped finely
- ⅓ cup fresh basil leaves, tightly rolled and chopped into thin strips
- Salt and freshly ground pepper
How to Make It
- On a large cutting surface or in a large bowl, hold an ear of corn by the thicker end and run a sharp knife carefully down the length of the ear, close to the cob, to slice off the kernels of corn. Repeat with the remaining ears. Set aside the kernels, and break each cob in half to use in the corn stock or add to the soup when simmering.
- Preheat a large soup pot over medium-high heat. Sauté the garlic in the oil for 30 seconds, then add the onion, carrot, and celery and cook for another 2 minutes. Add the fennel and fry for 2 minutes. Add the chopped potato, thyme, and the corn and cook for 5 minutes.
- Add the corn stock, stir, cover, and bring to a gentle boil. Lower the heat to low and simmer, partially covered, for 20 to 25 minutes, or until the potato pieces are very tender. Ladle 1½ cups of the soup into a blender and pulse until smooth (be careful; it’s hot soup!) or pulse the soup with an immersion blender just enough to make it slightly creamy but still leaving plenty of texture.
- Add the chopped tomatoes and basil, and simmer for an additional 2 minutes. Add salt and pepper to taste. Serve and, if you like, garnish each bowl with a little bit of chopped fresh basil, diced tomato, and a swig of olive oil.
