We’ve had a few rainy drizzly days… errr weeks, in Maine.  It’s often been warm enough to garden, walk, and even swim, but this morning’s chilly fog dictated a luncheon menu that included corn chowder. It was made with our first ears of east coast corn. The recipe relies on the freshness and flavor of the corn to boost texture and taste.  You won’t miss a conventional roux or the heavy cream in most traditional “white” chowders, promise!

CORN CHOWDER – Serves 4-6 – double if necessary

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INGREDIENTS:

2 tablespoons olive oil

1 medium – large onion, finely chopped

2 stalks celery, finely chopped

1/2 cup minced carrot tops

1 clove garlic, minced

1 teaspoon dried basil

2 tablespoons GF flour mix

4 cups vegetable broth – heated

5-6 ears organic corn

1-2 teaspoons salt (or to taste if your vegetable broth is salted)

fresh ground pepper to taste

DIRECTIONS:

1.  Heat the olive oil in a large sauce pan and add the onions and celery.  Cook for a few minutes before adding the carrot tops, garlic, and basil. Cook until the onions become translucent.

2.  Add the GF flour and cook, stirring frequently, for another minute.

3.  Add 1 cup of broth, stir to combine well, then add the rest of the broth and bring to a low boil.

4.  Cut the corn off the cobs, taking care to scrape the cobs with the sharp end of the knife to harvest the last (creamy) bits of the kernels.

5.  Puree 1 cup of the raw corn in a food processor.

6.  Add all the corn to the hot soup stock and vegetables and return to a low boil.

7.  Correct the seasonings with salt and pepper.

Enjoy!

Chopped onion into the pot

Mincing the carrot tops

Adding the greens and garlic

Diced celery

Adding the GF flour to create a roux

Processed corn

Adding the creamy pureed corn to the soup

Finished chowder

Ready to serve