Cream of the Crop Recipe Week 10: Creamy Corn and Mushroom Chowder

 

Recipe of the Week: Creamy Corn and Mushroom Chowder

Corn and Mushroom Chowder by Miriam Meir Ingredients 6 ears corn 1 tbsp olive oil 2 onions, chopped 2 potatoes, peeled and cut into small cubes 4 oz mushrooms of any kind, halved or cut into thirds, depending on size 3 tomatoes, chopped 2 garlic cloves, minced Aleppo pepper, to taste Freshly ground black pepper, to taste Salt, to taste 1/2-1 cup heavy cream Fresh basil leaves, for serving Step 1.  Shuck the corn and remove the silk. Cut the kernels from the cobs and set them aside. Place the stripped cobs in a pot, cover generously with water, and simmer for about 30 minutes to make a light corn stock. Step 2. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onions and cook until translucent. Add the potatoes, garlic, and mushrooms, season with Aleppo pepper, black pepper, and salt, and cook for about 10 minutes, stirring occasionally. Step 3. Add the tomatoes and cook for a few more minutes, until they begin to soften. Step 4. Remove the corn cobs from their cooking water and pour the stock into the pot with the vegetables. Bring to a simmer and cook for 30–40 minutes, until the potatoes are tender and the flavors have melded. Step 5. Add the reserved corn kernels and 1/2-1 cup heavy cream. For a richer chowder, use more cream; for a lighter one, just add enough to soften the acidity of the tomatoes. Simmer gently for about 7 minutes, until the corn is tender. Step 6. Taste and adjust the seasoning. Ladle into bowls and top with a few fresh basil leaves. Tip Too much corn? Cut the kernels off the cob and freeze them raw in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for months and can go straight into soups, sautés, or pasta. After cutting off the kernels, you can also freeze the corn cobs in a bag, and use them later to make a quick, naturally sweet vegetable stock.