It's one of those all-too-rare sweaty summer mornings in San Francisco where the fog ceases to exist (at least in the Mission) and all you can think about is getting to the beach...or at least Dolores Park.
If summertime makes me think of one food in particular, it would have to be corn. Delicious, fresh off the cob, raw, grilled, boiled, slathered in butter & chili...it's ALL good. The only question is what to do with it tonight. Well it's slowly popping up around here, so to get you started on fun corn-based meals, here's a great corn chowder I recently came up with. So long as you're using good corn - ie organic, non-GMO, fresh from the farmer's bin - you will love this recipe either cold or warm.
Summer Corn Chowder
serves 4-6
10 ears sweet corn
2 medium onions
3 ribs celery
5 sprigs thyme
1 tsp. salt plus more to taste
1 medium potato
4 cups veggie broth
3 strips bacon, chopped into small pieces
Garnish with:
Strips of roasted chile, chopped cilantro, diced avocado
Preparation:
Use a knife to remove the kernels from the corn, and set them aside.
Chop onions & celery into small dice. Bring a large pot to medium-high heat and add bacon. Allow bacon to brown on either side, then remove from pan and drain on paper towel. Add onions and celery to remaining bacon fat with a pinch of salt. Cook, stirring occasionally, until onions are translucent (not browned), about 5 minutes.
Meanwhile, peel and chop potato into small dice. Add potato and cook for another 5 minutes or so. Add corn and veggie stock, bring to a simmer and cook for another 10 minutes or until potatoes are soft.
Puree 2/3 of the soup with an immersion blender or in a blender or food processor until very smooth. Return to heat and season with salt & pepper to taste. Garnish with bacon and roasted chile, avocado, and chopped cilantro.
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