Okay....so I've been gone a couple of weeks. I have been fighting allergies, and sinus problems as well as returning to college to complete a nursing degree. I've been busy to say the least. Our basket this week was kind basic, but I was able to make a nice soup with some of it as well as some corn we had frozen from earlier baskets. I wish I had a good photo, but alas...my wife left our home camera at my parents house.
Grilled vegetable corn chowder
4 oz. diced ham
4 ears corn on the cob
2 cups corn cut off the cob
1 red pepper
1/2 yellow onion
2 carrots
1 1/2 cups new potatos diced
1 qt. chicken stock
1 cup white wine
1/4 tsp dried thyme
1/4 cup fresh cilantro
1/2 cup half and half (optional)
Salt and Pepper
The first thing you want to do it fire up your grill and char the 4 ears of corn, the red pepper, the onion and the carrots. Just put them over high heat so that they get a little char on them. Don't worry if they are not cooked through. Set them aside to cool.
Put your 2 cups of corn that is off the cob into a blender with some of the chicken stock, and puree it until it is as smooth as you can get it. Set it aside.
In a large stockput add a bit of olive oil and then your ham. Cook until browned. Next add your grilled and diced up onion, pepper, and carrot in a little olive oil and give a quick stir over medium heat. Then add the grilled corn (after you have cut it off the cob of course!), followed by the white wine. Bring this to a simmer and add the pureed corn and all of your chicken stock. Once this has returned to a simmer, add your potatos and some of your cilantro, Thyme, salt and pepper and cook until the potatos are tender. This should look like a creamy soup without the cream. I went ahead and added a bit of half and half just to make it a bit creamier, but you could easily leave that out. Add a bit of cilantro to your bowl when you serve this. It is fantastic. I think this would also be great using butternut squash instead of potatoes.
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