Sample Menu
Chilled Corn Chowder
Grilled Salmon
Steamed Broccoli
Quinoa Pilaf
Fruit Salad
Chilled Corn Chowder
With the warm weather already coming to the Low Country, a chilled soup is delicious with lunch or dinner. This smooth soup has the taste of summer in it, with fresh corn now in season. Simmering the corn cobs in the stock gives the chowder a richer flavor and grating the cob pulp develops a creamy texture without cream or potatoes. Add a bit of pizzaz when serving the soup with the Zesty Corn Relish, recipe given below. Save this recipe for cooler weather and serve the chowder warm.
Foodie Lit
Megan Kimsey is a remarkable child and grows into a remarkable woman. Lurking beyond her Catholic upbringing, her physician’s training and her visions, is another life 400 years before. Her life as an Incan breaks through her consciousness, compelling her to go on a journey to the heights of the Andes and the remnants of the Incan Empire. “As she holds Bella, the image of Bella dissolves and she realizes that she holds her son from another life, Kantu, frozen to death.” Sometimes it is hard to know what you are seeing.
Chilled Corn Chowder
Serves 6 as start
3 ears fresh sweet yellow corn, shucked
2 tablespoons olive oil
1 small onion, chopped
3/4 teaspoon kosher salt
1/2 yellow bell pepper, small chopped (reserve other half for corn relish)
½ cup mini yellow tomatoes
2 cloves garlic, chopped
1/2 teaspoon black pepper
3 cup vegetable stock
1 teaspoon white wine vinegar
2 tablespoons extra-virgin olive oil
Serve with Spicy Corn Relish, recipe below
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Cut a row of kernels off a corn cob. Using the flat edge on the cob, cut the rest of the kernels from the cobs. Turn the cob into the flat edge from what you have cut and cut the new few rows off. Continue rotating and cutting until all the kernels are cut off. Put the kernels in a bowl. Continue with the remaining corn cobs. This method makes the cutting easier and less likely to get a cut finger in the process!
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Using a mandolin grater or hand grater, grate pulp from cobs into another container or bowl. Set aside. Reserve cobs.
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Place stock in a pot. Add cobs to pot. Bring to a boil and then simmer for 15 minutes. Remove cobs.
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Warm olive oil in stock pot over medium-high. Add onion and salt. Sauté, stirring often, until tender and translucent, 4-5 minutes. Stir in yellow bell pepper, mini yellow tomatoes, corn kernels, garlic, salt, and pepper; cook, stirring occasionally for 5 minutes. Add stock and reserved corn liquid and pulp. Bring to a boil then reduce heat to simmer until vegetables are fork tender, about 5 minutes. Let cool for 5 minutes.
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Blend chowder with an immerser or transfer to a blender, taking care with the hot liquid. Process until velvety smooth.
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Stir in white wine vinegar. Cover and place in refrigerator for 4 hours or overnight. Serve in small soup bowls or at a buffet, in glasses.
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Serve with Corn Relish. Drizzle olive oil on individual soup servings.
Soup can be frozen for up to 3 months in a freezer proof container or freezer bag
Zesty Corn Relish
3/4 cup fresh corn kernels
½ cup yellow bell pepper, chopped small
1-2 teaspoons minced chili or banana pepper
1 1/2 teaspoons olive oil
1/2 teaspoon lemon juice
Pinch of salt.
Combine all relish ingredients and divide relish among servings. For a milder relish, omit the chili or banana pepper.
#Vegan, #Soup
Tip for cutting kernels off cob:
Cut a row of kernels off a corn cob. Using the flat edge on the cob, cut the rest of the kernels from the cobs. Turn the cob into the flat edge from what you have cut and cut the new few rows off. Continue rotating and cutting until all the kernels are cut off. Put the kernels in a bowl. Continue with the remaining corn cobs. This method makes the cutting easier and less likely to get a cut finger in the process!
