Writer and photographer Monica Longenbaker

 
[dropcap]C[/dropcap]orn on the cob makes an elegant summer starter in this recipe for Chilled Corn Chowder. Blending the kernels enhances the natural sweetness and creaminess of the corn, resulting in a silky smooth texture. Using yellow corn ensures its signature golden hue. Once chilled, the soup is dressed with crisp corn kernels, zucchini, fresh chives and a smattering of black pepper. Prepare the soup a day ahead of time and simply garnish right before serving.

Chilled Corn Chowder

Yield: 6-8 servings
2 tablespoons unsalted butter
1 cup onion, chopped
½ cup celery, chopped
2 cloves garlic, chopped
1/8 teaspoon red pepper flakes
5 medium-size yellow corn on the cobs, shucked (about 5 cups)
½ cup Yukon gold potatoes, peeled and chopped
1 sprig thyme
1 bay leaf
6 cups Corn Stock (see recipe)
½ cup half-and-half
salt and pepper to taste

Garnish:
1 cup yellow corn kernels,
lightly grilled or sautéed
1 cup zucchini, diced,
lightly grilled or sautéed
2 tablespoons chives, finely chopped
olive oil for drizzling
ground black pepper to taste

Directions
Melt the butter in a large pot over medium heat. Add the onion, celery, garlic and red pepper flakes and stir until softened, about 2-3 minutes. Add the corn, Yukon gold potatoes, thyme, bay leaf, salt and pepper and continue to sauté for another 2-3 minutes.

Add the corn stock and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Remove the thyme and bay leaf and allow the mixture to cool to room temperature.

Transfer the soup to a blender (may need to do in batches), reserving about 1 cup of the liquid. Blend the soup on high speed until smooth. Strain the soup through a fine sieve and discard the solids.

Stir in the half-and-half. If the soup is too thick, add some of the reserved stock to thin it out to desired consistency (note: the soup will thicken upon cooling).

Refrigerate for at least four hours until completely chilled. Add more salt and pepper if necessary. Right before serving, top with garnish: corn kernels, zucchini, chives, a light drizzle of olive oil and black pepper.

Corn Stock
5 corn cobs (kernels removed)
6 cups water
½ onion, chopped
¼ teaspoon black peppercorns
1 bay leaf
1 sprig thyme

Place the corn cobs, water, onion, black peppercorns, bay leaf and thyme into a large pot. Bring to a boil, then lower the heat and simmer for 30-45 minutes, covered.

Carefully strain the stock through a fine sieve. Discard the solids and reserve the stock for the corn chowder.