Fresh Corn Chowder

Name: Fresh Corn Chowder
Ingredients: 5½ cups low-sodium canned chicken broth; ½ cup dry white wine; 4 or 5 ears fresh corn; ¼ teaspoon freshly ground black pepper; Garnish; 3 red peppers; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1½ teaspoons red wine vinegar; 2 tablespoons minced scallion greens (optional)

Chef

Nina Simonds

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Cookbook

A Spoonful of Ginger: Irresistable, Health-Giving Recipes from Asian Kitchens

Published by Knopf

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This image courtesy of Joseph DeLeo

This lovely soup accentuates the essence of fresh corn and red peppers.

NotesCorn is particularly beneficial for the kidneys, and a tea made from brewing 1 cup dried kernels with 2 cups water is prescribed for kidney disease.

6 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursehot appetizer, side dish

Dietary Considerationhealthy

Equipmentblender, food processor

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturesavory

Type of Dishchowder

Ingredients

5½ cups low-sodium canned chicken broth
½ cup dry white wine
4 or 5 ears fresh corn
¼ teaspoon freshly ground black pepper
Garnish
3 red peppers
1 teaspoon salt
½ teaspoon freshly ground black pepper
1½ teaspoons red wine vinegar
2 tablespoons minced scallion greens (optional)

Instructions

Put the chicken broth, white wine, and corn in a heavy non-aluminum pot. Bring the liquid to a boil and skim the surface to remove any impurities. Reduce the heat to medium and cook for 25 to 30 minutes. Using a pair of tongs, remove the corn and set aside to cool.
While the corn is cooking, preheat the broiler and arrange the peppers on a cookie sheet. Place about 3 inches under the broiler and broil, turning them occasionally, until their skins char and blister on all sides. Remove and place them in a paper bag, closing the bag. After 15 minutes, using a paring knife, peel away the skin. Cut open the peppers; core and seed them.
Cut the kernels from the corn cobs (there should be about 3 cups) and puree with some of the chicken broth in a blender or a food processor fitted with a steel blade. Add the corn puree to the chicken broth and season with salt and pepper. Heat until hot over medium heat.
In a blender or a food processor fitted with a steel blade, puree the peppers until smooth and foamy, about 5 minutes. Add salt, pepper, and wine vinegar to taste.
When the corn soup is piping hot, ladle it into soup bowls. Spoon 2 tablespoons of the pepper puree on top of each serving. Using the tip of a knife, make points at equal intervals drawing out points like a star. Sprinkle the top with the scallion greens, if using them, and serve.