Pan Roasted Corn Chowder

Reference: World Vegetarian Classics, Celia Brooks Brown

2-4 ears of corn
2 c water
2 bay leaves
2 tbsp olive oil
1 onion, chopped
½ tsp dried sage or 1 tsp fresh
½ tsp dried thyme or 1 tsp fresh
1 medium carrot, chopped
1-2 large potatoes, chopped
2-3 garlic cloves
½ c milk or heavy cream
Salt and pepper to taste

Set the water, salt, and bay leaves to boil.

Shuck the corn, remove kernels with sharp knife and set aside.

Add cobs to the boiling water and simmer for 15 minutes, covered. Discard the cobs and bay leaves. While the cobs are simmering, heat a heavy skillet, cast iron is preferred, on medium high. Add kernels to hot pan and cook for 2-3 minutes without stirring. Stir and cook a further 1-2 minutes. You are looking to brown the corn so don’t over stir! Set aside.

Heat oil in saucepan. Add onion and cook until soft. Add garlic and cook 1-2 minutes. Add herbs and remaining veggies and cook 5 minutes. Add cob stock and simmer until veggies are soft. Add the milk and, if desired, puree to create a thicker soup. Add corn kernels and salt and pepper to taste.

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