I
have been bingeing on corn. Not only because I love it, but also because I can. I
endured the last two summers with orthodontic apparatus bonded to five of my
lower front teeth, making chomping down on corn on the cob all but impossible.
Now that I have been liberated from my dental prison, I can tackle previously
forbidden food like raw whole apples, chewy ciabatta bread and saltwater taffy.
And sweet corn on the cob, possibly late summer's most exquisite gift.
My
first ear of corn, post orthodontia, made me feel like I was indulging in contraband. I had almost
forgotten that sweet smell of steamed corn as I raised it to my mouth.
Slathered in butter and lightly salted, I sank my newly straightened teeth into
the juicy kernels, closed my eyes in sheer delight and chewed my way from one
end of the cob to the other. Row after row, I couldn’t get that corn into my
mouth fast enough.
In August, my son, his girlfriend and I drove from Boston up to Maine for a short vacation. Our first
stop was Beth’s Market in Warren, a veritable bazaar of exquisite organic
produce, fruit, meats, dairy and preserves. The three of us went a little
crazy, spent way too much, loaded up the car with a year’s worth of groceries
and headed to our little rented shack on the St. George River. Two days later,
my sister drove over from Vermont and arrived with hefty coolers full of the bounty
from her garden and a carton of just-picked organic corn.
Bryn,
a marvelous cook, rolled up her sleeves to make pots of fish and corn chowder,
curried carrot soup, sumptuous salads, and omelets stuffed with fresh
vegetables. Susan and I were her sous chefs and kitchen stewards. It was all so
indulgent and so delightful.And boy, did we eat well!
Thanks
to California's long growing season, the Ojai Farmers’ Market is still full of
fresh-picked corn. I just bought half a dozen ears of sweet white corn and brought
them home to make corn chowder. After stripping off the kernels, I simmered the cobs in some water to make a corn stock for the chowder. Everything went into the freezer to have on hand for making later in the season when the family will appreciate a hearty chowder that reminds them of long summer days.
Almost every recipe for corn chowder starts with bacon, but I have vegetarians in my family so I was relieved to find a recipe from Jamie Oliver that was meat-free. I've made some adjustments that will yield a quantity that will feed my gang, but otherwise I've stayed true to his formula. I especially like that he uses low fat milk instead of evaporated milk (like restaurants tend to do) but if you prefer a thicker, more traditional chowder, use half-and-half mixed with some corn stock.
Corn Chowder
1 large celery stalk
1 large onion
3 tablespoons butter
2 tablespoons all-purpose flour
6 cups low fat milk (or half-and-half)
2 medium Yukon Gold potatoes, peeled and cut into small cubes
5 scallions
4 cups corn kernels (from about 8 ears of corn or use frozen corn)
1/2 cup chopped fresh chives and parsley mixed together
Chop the celery and onion, setting the celery leaves aside. Heat the butter in a large saucepan over medium heat, then add the celery, onion and thyme. Stir until they start to brown. Sprinkle the flour over the vegetables and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring constantly to prevent the soup from sticking to the pot. Cook until the potatoes are tender, about 10 minutes, but don't let them get mushy.
While the potatoes are cooking, chop the celery leaves and slice the scallions thinly. When the potatoes are tender, stir in the corn, scallions and celery leaves. Bring the soup back to the boil, then serve.
Variations on a Theme: To make this chowder hearty enough to serve as the main course, I will add either some crabmeat or some smoked fish. The smoked fish will be reminiscent of Finnan Haddie, a winter staple in Maine that I learned to love when I lived there. To complete the menu, I'll serve it with a crisp, green salad, some crusty dark bread, and a full-bodied Chardonnay. Pardon me while I wipe my mouth -- it's watering.
Almost every recipe for corn chowder starts with bacon, but I have vegetarians in my family so I was relieved to find a recipe from Jamie Oliver that was meat-free. I've made some adjustments that will yield a quantity that will feed my gang, but otherwise I've stayed true to his formula. I especially like that he uses low fat milk instead of evaporated milk (like restaurants tend to do) but if you prefer a thicker, more traditional chowder, use half-and-half mixed with some corn stock.
Corn Chowder
1 large celery stalk
1 large onion
3 tablespoons butter
2 tablespoons all-purpose flour
6 cups low fat milk (or half-and-half)
2 medium Yukon Gold potatoes, peeled and cut into small cubes
5 scallions
4 cups corn kernels (from about 8 ears of corn or use frozen corn)
1/2 cup chopped fresh chives and parsley mixed together
Chop the celery and onion, setting the celery leaves aside. Heat the butter in a large saucepan over medium heat, then add the celery, onion and thyme. Stir until they start to brown. Sprinkle the flour over the vegetables and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring constantly to prevent the soup from sticking to the pot. Cook until the potatoes are tender, about 10 minutes, but don't let them get mushy.
While the potatoes are cooking, chop the celery leaves and slice the scallions thinly. When the potatoes are tender, stir in the corn, scallions and celery leaves. Bring the soup back to the boil, then serve.
Variations on a Theme: To make this chowder hearty enough to serve as the main course, I will add either some crabmeat or some smoked fish. The smoked fish will be reminiscent of Finnan Haddie, a winter staple in Maine that I learned to love when I lived there. To complete the menu, I'll serve it with a crisp, green salad, some crusty dark bread, and a full-bodied Chardonnay. Pardon me while I wipe my mouth -- it's watering.
