Corn Chowder With Spicy Red Pepper
A Fresh Taste of Summer
Corn Chowder with Spicy Red Pepper | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
Fresh sweet corn is one of the perks of summer. Anyone who agrees with me on that is in corn heaven this time of year. Roasted, grilled, boiled, steamed… we are all ears.
Indeed, it’s a great solo act—corn on the cob is the star of many a summer barbecue. Corn is also an outstanding team player: it shines in a summer pasta, in a side dish like succotash, or lending its sweet, subtle flavor to salads. And, if you haven’t tried corn risotto, you are in for a sweet, creamy surprise.
I usually add frozen corn to chili or vegetable soup, but with sweet corn in season, why not make soups and stews that put it in the spotlight. Corn chowder? Yes, please.
I found this corn chowder recipe in “Soups + Sides” by Catherine Walthers, published by Lake Isle Press. It features this basic corn chowder that gets a jolt of flavor from spicy red pepper puree. A packaged puree or paste or some harissa could stand in if you’re short on time, but I decided to go the whole nine yards and make the puree as directed.
I have a gas stove but found the technique of holding the pepper over the flame to roast it was too time intensive, so I opted for the broiler. Instead of cayenne, I used chipotle chili powder. Everything went smoothly; the only snag I ran into was when I tried to add the puree in an attractive swirl to the surface of the soup—and I have the pictures to prove it (not included). But since the point is to ultimately blend the puree into the soup, I just moved on to that part of the process. Combined with the parsley it added a nice depth to the flavor to the creamy, corny base.
There was enough chowder for leftovers, and it was just as good or better the next day.
The only way I deviated from the recipe was to use a combination of one and a half cups of chicken stock augmented by three cups of corn stock (since I had some at the ready in my freezer). As the poet Pablo Neruda asked in his heartfelt ode to corn, “Is there no end to your treasure?”
Corn Chowder with Spicy Red Pepper
Click here for printable recipe.
SERVES 6
INGREDIENTS
1 large red bell pepper
6 ears fresh corn
2 tablespoons butter
1 medium onion, diced
1 whole leek, trimmed, cut in half lengthwise, rinsed, and sliced
1 stalk celery, diced small
2 cloves garlic, finely minced
4½ cups chicken stock
2 cups ½-inch-diced potato (about ¾ pound)
2 teaspoons salt
1 teaspoon chili powder
⅛ teaspoon cayenne pepper, chipotle chili powder, or smoked paprika
½ cup heavy cream
2 tablespoons finely minced fresh parsley leaves
Freshly ground black pepper
PREPARATION
Roast the red pepper (see note). Place in a paper bag to steam and set aside.
Hold the corn cobs upright inside a large bowl. Using a chef’s knife, slice the kernels off the cob, so the kernels fall into the bowl. You should have about 3 cups of corn. Reverse your knife (or use the back of a table knife) and with the dull edge, run down the length of the cob and press out the “milk” and small bits of corn. Set aside.
In a soup pot over medium heat, melt the butter and sauté the onion until translucent, about 6 minutes. Add the leek and celery and cook another 5 minutes, stirring occasionally. Add the corn and garlic and sauté 3 to 4 minutes longer, stirring often. Add the stock, potato, and 1½ teaspoons salt. Bring to a boil. Turn to low, cover, and simmer until potatoes are cooked, about 20 minutes.
Meanwhile, peel the blackened skin from the red pepper and remove the core. Run it under cold water to remove any black pieces. Place the roasted pepper in a blender with the chili powder and cayenne or smoked chipotle and a pinch of salt. Blend until very smooth, at least 1 minute. Add a tiny bit of water if it won’t blend smoothly. Set aside in a small bowl.
Purée 1 cup of the corn chowder in a blender and add back to the soup. Add the cream and parsley and test for salt and pepper. Ladle the soup into bowls and with a spoon, swirl about 2 teaspoons of the red pepper puree on the surface of the soup.
NOTE: ROASTING RED BELL PEPPERS
To roast a red bell pepper, place it directly over a gas burner with the flame turned to high. Char the outside of the pepper, turning as needed with tongs. When the pepper is charred (completely black), place it in a brown paper bag and close it to steam or “sweat” until it is cool enough to handle, about 10 minutes. Peel off the charred exterior, remove the core and seeds, and rinse if necessary to remove any leftover blackened pieces. If you have an electric stove, place the whole pepper under the broiler and char it the same way, turning with tongs to blacken.
Recipe from “Soups + Sides” by Catherine Walters, Lake Isle Press 2010
Corn Chowder With Spicy Red Pepper
Soups + Sides | by Catherine Walters | Lake Isle Press, 2010
“People are returning to real foods, locally grown—encouraging cooking that reflects ingredients in season.” —Catherine Walthers
A companion to Walthers’s popular “Raising the Salad Bar,” this handy cookbook is an expertly compiled collection of playful yet elegant recipes for soups that are made with fresh ingredients and are just right for any meal or occasion. Whether you mix and match your favorite soups and sides or enjoy them separately, it will dare you to think beyond the every day and pull you out of your soup slump.
OTHER RECIPES FROM THIS BOOK
Beef Stew
Carrot-Ginger Soup
Cheddar Biscuits
Classic Chicken Noodle Soup
Honey-Dijon Salmon Bites
MInted Honeydew Soup with Lime Spice Cookies
Potato-Leek Soup
Quick French Lentil Soup