Sweet Corn and Vegetable Chowder

Sweet Corn and Vegetable Chowder

by Michel Nischan from taste pure and simple

Ingredients:

About 24 fresh ears of corn, shucked
1 Yukon Gold Potato
1/2 split vanilla bean, or 1/4 teaspoon pure vanilla extract
2 pounds fresh or frozen edamame, fava, or lima beans (about 1 cup shelled)
Salt and freshly ground pepper to taste
1/2 cup shredded spinach, sorrel, or arugula
1 tablespoon julienned lemon zest
1 tablespoon lemon juice

This recipe proves a belief of mine. When you cook with ingredients that sound good in your head, they will taste good, too, I feel this way about vanilla and corn, which may seem like a strange pair, but once you try this combination, you'll like it. My mom's creamed corn was the best, and she always added vanilla extract to it, which pushed it over the edge into the realm of legendary. The first time I saw an actual vanilla bean, I was amazed, having until then thought of vanilla only as an extract. I mailed some beans to my mother, who was equally amazed. I quickly fell in love with their rich flavor, and started to think of foods to pair it with, such as rutabagas, beets, and shellfish. But I also remembered my mother's creamed corn and so tried vanilla in this chowder. Most people can't believe there is no cream in this soup, but it's the corn juice - which thickens naturally because of its own starch - that gives the chowder its rich, satisfying texture. The vanilla bean boosts its fullness and richness.

Preheat the oven to 450°F. Place 2 ears of corn directly on the oven rack and roast, turning occasionally, until golden brown, 20 to 25 minutes. Remove from the oven and let cool. When cool, cut the roasted corn kernels off the cob. You should have about 1 1/2 cups.

Meanwhile, cook the potato in salted boiling water until tender in the center when pierced, 20 to 25 minutes. Drain and let cool to the touch. Slip off the skin and cut the potato into 1/4-inch dice.

With a large, sharp knife, cut the kernels off the remaining ears of corn. Run the kernels through a vegetable juicer. You should have about 4 cups of juice. Combine the corn juice and the vanilla bean in a medium nonreactive saucepan. Bring to a simmer over medium-low heat, stirring constantly so the liquid doesn't curdle. The natural starch in the juice will thicken it to a sauce consistency. The degree of thickness will depend on the amount of starch in the corn. If the soup is too thick, thin it with a little water or lemon juice. Remove from the heat.

Fish out the vanilla bean and, with the tip of a small knife, scrape the seeds from the bean into the soup; discard the pod. If the soup appears a little broken, don't worry. Blend the soup in a blender at medium speed for a silky-smooth consistency. Return the soup to the pot.

Put the roasted corn kernels, beans, and potato in a medium saute pan or skillet with the water. Bring to a simmer over a medium heat and season with salt and pepper. Simmer for a few minutes until the vegetables are hot. Pour off the wate and add the vegetables to the soup. Stir in the shredded spinach or other greens, the lemon zest, lemon juice, salt, and pepper.

NOTE: IF THE CORN MILK CURDLES DURING COOKING, DON'T WORRY. BEAT THE CURDLED MILK WITH A ELECTRIC MIXER SET ON MEDIUM SPEED UNTIL IT RETURNS TO ITS PERFECT SMOOTHNESS BEFORE YOU ADD THE REST OF THE VEGETABLES.

This and many other wonderful recipes may be found in
Michel Nischan's Taste Pure and Simple from Chronicle Books