This is the kind of soup, which, ideally you start making a day (or two) before you plan to eat it (true, actually, for most soups, but if you’re curious enough to confirm the theory, this would be a good one to do that with). For the richest corn flavor, shuck and de-kernel the cobs to make a stock on day one, then make and eat the soup on day two. On day three, you will be happy if you made a large pot full.
Day one, you will need:
- 6-8 ears (or more) of just picked sweet corn (organic if possible, GM sweet corn is genetically engineered to be herbicide resistant (“roundup ready”) and to produce its own insecticide. Like all GMOs, genetically modified sweet corn has not been thoroughly tested to ensure that it is safe to eat, and is also not labeled, so the best way to avoid it is to purchase organic corn or buy directly from a local grower who can confirm the use of natural seeds.
- 6-8 cups of water
- 2 bay leaves
- fresh thyme
- several large pinches of salt
- In a large soup pot, heat the same number of cups of water as number of cobs.
- Shuck corn, then remove all the kernels from the cobs. Stand cobs upright on a cutting board, and cut down the length of the cobs, or lay them down and cut off enough to make a flat surface. Then roll the cob so that it lies on the flat side and cut off kernels (this method tends to result in fewer kernels skipping over the cutting board and landing elsewhere). Save kernels in a covered bowl in the refrigerator for tomorrow.
- Submerge de-kerneled cobs in heating water, add bay leaves, thyme and salt and bring to a boil. Reduce heat, cover and allow to simmer for 1-2 hours. Remove from heat, and let sit until tomorrow.
Day two, you’ll want to have:
- 1-2 tablespoons butter
- 1-2 onions, minced
- 2-4 cloves of garlic, minced
- 2-3 potatoes, cut into small cubes (again, ideally organically grown, which allows you to skip peeling them and include the peel which is full of fiber and nutrients otherwise lost)
- small handful of fresh herbs: oregano, basil, thyme (or substitute with smaller amounts of dried, if fresh is not available)
- 1 cup half & half
- salt and pepper
- fresh parsley
- Heat butter in large skillet and sauté onions. Add garlic when onions are soft, translucent and thoroughly limp, and cook for another 2-3 minutes.
- Meanwhile, remove cobs and bay leaves from the corn stock. Add contents of skillet, potatoes and herbs to stock. Bring to a boil, turn down heat and allow to simmer for 15-20 minutes.
- Remove from heat, add half & half, and fresh corn kernels. Adjust flavor with salt and pepper to taste.
- Serve with a garnish of snipped parsley.
Corn is ubiquitous in our modern world with all the corn oil, cornmeal, corn starch, and high fructose corn syrup in processed foods, and the vast quantities we grow for animal feed and ethanol, and yet the very satisfying, sweet-savory, juice-spraying, floss-requiring, face-and-hands eating experience of gnawing the kernels off the cob is, for most, only a special short season treat. This is when we get to savor zea mays at its best, and as a vegetable. Corn is a food which wears many hats (grass, grain, flour, oil, sweetener, gasoline, even compostable forms of plastic) but it is the plant’s vegetable hat (making up less than one percent of all the corn grown in the US) that is saluted in this chowder.
Nutritionally, corn is a good source of antioxidants, fiber, folic acid, vitamin C, vitamin B3, vitamin B5, magnesium, iron and plant protein. Organically grown corn will generally offer more nutrients than non-organic.
Once you locate a good source for fresh, sweet and juicy corn, and get in the rhythm of shucking and cutting off the kernels, you may want to earmark a full day to do only this, make large pots of corn stock and freeze corn kernels. Corn can be frozen either on or off the cob. Amount of available time in late summer/early fall, and/or amount of available freezer space may make the decision easier. The Pick Your Own website gives clear directions (with pictures) for both methods. With your own frozen corn in the freezer, you can recreate this soup throughout the year and bring back one of the quintessential flavors of summer whenever you need to be warmed by it.