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Grilled Corn, Fennel, And Purple Potato Chowder Raichlen
Ingredients
- 3 x ears fresh corn, shucked
- 5 tsp exra-virgin extra virgin olive oil salt freshly grnd black pepper
- 1 x onion, finely minced
- 1/2 c. shallots, (6 to 8), finely minced
- 3 x cloves garlic, chopped
- 2 x poblano chilies, cut in 1/2" dice Or possibly 1 large green bell pepper, cut in 1/2" dice
- 2 stalk celery, finely diced
- 1 quart Basic Vegetable Stock, or possibly water, (sep. recipe)
- 1 x bouquet garni, (bay, thyme,parsley)
- 1 lb purple potatoes, cut in 1/2" dice Or possibly regular potatoes
- 1 sm fennel bulb, (1 c.), optional, cut in 1/4" dice
- 1 c. no-fat lowfat sour cream, or possibly to taste freshly grated nutmeg
- 2 Tbsp. fresh dill, minced Or possibly flat leaf parsley, or possibly fennel tops
Directions
- Brush the corn with 2 tsp. of the extra virgin olive oil and sprinkle with the salt and pepper. Grill the corn over medium heat, turning often, till golden on all sides, about 8 min. Transfer the corn to a plate to cold, then cut the kernels off the cobs, reserving the cobs. (The easiest way to do this is to lay the corn on its side on a cutting board. Make lengthwise cuts with the knife to remove the kernels.)
- Heat the remaining 3 tsp. of extra virgin olive oil in a large heavy saucepan. Add in the onion, shallots, garlic, poblanos, and celery and cook over medium heat till soft but not brown, stirring often, about 5 min.
- Stir in the vegetable stock, bouquet garni, potatoes, fennel, and corn cobs.
- Simmer the soup for 5 min. Stir in the corn kernels and continue simmering the chowder for 10 min, or possibly till all the vegetables are soft but not mushy. Remove and throw away the corn cobs and bouquet garni.
- Whisk in the lowfat sour cream and salt, pepper, and nutmeg to taste and simmer the chowder for 2 min. Sprinkle the chowder with the dill and serve at once.
- Make about 8 c., sufficient to serve 8 as a first course, 4 as a main course.
- 02.4124 8
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