Shelly's Recipe

SUMMER CORN CHOWDER

Category: Chowders

12 ears corn
Vegetable oil or butter to saute vegetables
1 red bell pepper, diced (divided)
1 green bell pepper, diced (divided)
2 cloves garlic, minced
1 cup diced russet potatoes (peeled)
4 cups vegetable stock
1 cup heavy whipping cream
Salt and pepper to taste
1 cup diced red potatoes
White truffle oil for garnish
Shaved Parmesan cheese for garnish
Chopped cilantro for garnish
Finely chopped chives for garnish

Remove corn from cob but reserve cobs. Divide corn into two parts.

To a large soup pot add oil or butter just to coat bottom of pot. Heat and then add half the corn, half the peppers, the garlic and the russet potatoes and saute until potatoes just start to soften, about 10 minutes. Add stock and as many corn cobs as will fit and simmer until potatoes are tender, 10 to 15 minutes. Add cream and return to a simmer, then remove cobs and discard. Cool mixture slightly, then puree in blender until smooth.

Remove from blender and push through a fine-mesh strainer. Discard any solids and return soup to pot.

While soup simmers, in large saute pan combine remaining corn and remaining peppers. Add salt and pepper to taste and cook over medium heat until vegetables are tender, about 10 minutes. Do not overcook. Add sauteed mixture and the red potatoes to soup mixture and simmer until red potatoes are tender, 10 to 15 minutes. Adjust seasonings if needed. Portion out soup and drizzle with truffle oil, Parmesan, cilantro and chives.