Special Diets

Corn, Red Pepper, and Zucchini Chowder

• From: The Daily Soup Cookbook

Ingredients

• 8 ears fresh corn, kernels sliced from cob and cobs reserved, about 4 cups

• 8 cups vegetable stock

• 2 Tbs unsalted butter

• 1 large Spanish onion, chopped

• 2 celery stalks, chopped

• 2 leeks, rinsed well and chopped

• 2 red bell peppers, seeded and chopped

• 2 tsp dried thyme leaves

• 2 bay leaves

• 2 tsp kosher salt

• 1/4 tsp cayenne

• 6 medium Idaho potatoes, peeled, halved lengthwise, and cut into 1-inch cubes

• 1 zucchini, halved lengthwise and sliced

• 1/2 cup heavy cream

• 1 tsp minced fresh garlic

• 1 bunch fresh chives, sliced into 3/4-inch strips

To get layers of flavor, we use every part of each ingredient. For this recipe, we use corn cobs to make a rich stock first, and then we use the stock to enhance the corn flavor of the chowder.

Directions

• Combine the corn cobs and stock in a large stockpot over medium heat. Bring to a boil, reduce heat, partially cover, and simmer for 30 minutes. Remove the cobs with a slotted spoon and discard. Reserve 6 cups of the stock and set aside.
• Melt the butter in a large stockpot over medium heat. Add the onion, celery, ramps, and red pepper and sweat for 4 minutes, until tender.
• Add the thyme, bay leaves, salt, and cayenne and stir to coat the vegetables. Add the corn, potatoes, and reserved stock and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 30 minutes.
• Add the zucchini and simmer for 5 minutes.
• Stir in the heavy cream.
• Remove the bay leaves and puree about one quarter of the chowder in a blender or food processor until smooth. Return the puree to the pot and mix well. Remove from the heat and stir in the fresh garlic.
• To serve, ladle the chowder into bowls and top with sliced chives.