Tuesday, August 19, 2008
August and corn seem to go together. We only buy it fresh from a local farmer at our corner...this means we wait all year and then eat it several times a week ( with gusto!) until the season is over. Corn on the cob, corn scraped directly into every salad, corn quesadillas, and our beloved corn chowder. I make it without a recipe, so I tried to write it all down as I cooked it up this weekend...to share with you. My family laughs and moans every time I serve YOU first. Before I called everyone to dinner I ran to photograph YOUR bowl...and I heard a "there she goes again!' with a giggle! It really only happens every once in a while...spooning yours first...the obsessive picture taking, well that happens quite a bit!
-8-10 ears of corn (husked)
-2 large cloves of garlic
-1/4 cup of white wine
-6 red potatoes- cubed
-12 cups of water
-handful of chopped fresh dill
-2 tablespoons butter
chipotle cream and fresh cilantro
Saute onions and garlic in a generous splash of olive oil in a big and heavy bottomed stock pot . When they start to stick add wine. Saute until translucent. Add potatoes and 4 cups of water. Cook on medium high heat for ten minutes. Slice off kernels of 6 ears of corn, add to pot with the rest of the water. Simmer until potatoes are tender. Add dill, salt, and pepper. I have to admit, I love salt and use a bit...therefore, I ask that you salt it to your own taste. Do you have a hand held blender/wand? One of my favorite tools! I just stick it right into the pot and puree. If you don't own one, no problem...puree in a blender in several batches. The last addition is the remaining ears of corn. Scrape in the kernels. Simmer until ready to serve...add butter and let melt. Call all your corn huskers to the table! We love this soup in little cups as a side dish the first night. The next day the flavors have melded and it's our main course. The grown ups add a dollop of chipotle cream* and cilantro. Mmm! So, so good!
Note: This beautiful vintage linen table cloth was part of an incredible birthday box from my dearest friend Pat...this dinner was it's debut!
* Chipotle peppers in adobo sauce can be found in most ethnic/Mexican sections of the grocery store. I can't live without them! Add a teaspoon to one cup of plain yogurt or sour cream.