This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie. To be honest, it’s one I wasn’t particularly keen to make this month, given I knew I wouldn’t be able to find gorgeous corn like I do at home (I’m in France for a couple more weeks and corn on the cob isn’t something that is super popular here). The beauty of this recipe is using freshly shucked corn and so much of the success of a recipe like this with one main ingredient depends on the quality of that one ingredient. I also don’t have the most powerful blender on hand here so knew the puréeing of half the ingredients might not produce exactly the same texture as the recipe. In any case, since I’m not one to skip a week because it’s a challenge, I pressed on!
It’s also kinda hot here in Southwest France so soup wasn’t exactly on my menu plan but I took advantage unexpectedly finding some (sad-looking) cobs of corn at a larger supermarket (nothing on the market yet) and a cooler day, so I gathered the ingredients and got cooking.
The season for corn is too short not to make the most of it, and this chowder makes the most of corn down to the cobs. The kernels are cut from the ears and then the cobs are used to flavor the soup, which is built on a base of aromatic vegetables and herbs. When the vegetables are cooked through, the soup is pureed and more fresh vegetables are added, so that you get something smooth and something chunky in each spoonful. I like to add a little half-and-half to the soup at the end, but that’s optional, as is a last scattering of herbs.
This recipe is a little complicated in that you do have to separate half the veggies and cook them separately then scoop out half the potatoes haflway through the cooking but it does make for a nice smooth and chunky texture, as Dorie says. Mine wasn’t so smooth because I only have a mini blender but I can imagine what it’s supposed to look like. The end result was tasty but definitely not as tasty as it would have been with lovely Ontario corn that I know is available at home right now. My American friends in France say that corn on the cob is one of the foods they miss most from home and I see why now! I’ll see if I can try this again when I’m home because I liked the technique (in an airconditioned kitchen I’d have liked it even more!) and I do see the appeal!
We enjoyed the leftovers with crusty baguette, salted butter and ham with a side of radishes!
Get the recipe for Dorie Greenspan’s Fresh-off-the-cob corn chowder on page 72 of Everyday Dorie or here.
Buy Everyday Dorie and join us cooking our way through the book!
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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