Andrea Ratulowski (Hilliard, Ohio)
Serves 10
One thing that I love is soup. In fact, I love soups, chilis, and stews so much that I could probably eat them every day except perhaps a few really hot summer days, when all that I want to eat are ice cubes).
I have been experimenting with fresh corn a lot this summer. While corn on the cob will always be a favorite, fresh corn can be used in so many other applications, too. I have found it incredibly fun to do different things with the corn that I am getting from the farmers markets this year. Ohio sweet corn is amazing.
Once you remove the corn from the cob, it can be used in salsas, salads, or simply sautéed in a touch of butter. Each experiment always leads to the next one, and then the next one.
My friend Rose had created a corn chowder this summer, and it looked delicious. My husband Scott has had corn chowder as an appetizer on occasion when we have gone out to dinner. I knew that I could create a lovely corn chowder recipe full of vegetables and accentuating the fresh summer corn, and this is the one.
1 large baking potato (Russet or Idaho), cut into bite-sized pieces
Olive oil, for sautéing and roasting potatoes
½ medium onion, diced
2 carrots, diced
1 large zucchini, diced
1 clove garlic
1 green pepper, diced
1 chipotle pepper plus 1 tablespoon adobo sauce
4 ears corn, kernels only (see Chef’s Tips on corn, this page)
1½–2 quarts chicken stock
1 (15 oz.) can white beans (preferably Great Northern or cannellini)
1 teaspoon chile powder
Salt and freshly cracked black pepper, to taste
Preheat an oven to 400°F and line a baking sheet with foil. Then spray with olive oil or nonstick spray. Place potatoes on the baking sheet, lightly toss in some light olive oil, and sprinkle with a touch of salt and pepper. Bake until they are crispy on the outside (about 30 minutes). Remove from oven.
In a large soup pot, heat some olive oil (about 2 tablespoons) over medium heat. Add in the onion, carrot, zucchini, garlic, and peppers. Sauté for about 2 to 3 minutes until they start to soften.
Add in half of the corn, and stir. Add the chicken stock and half of the roasted potatoes. Bring to a simmer, and simmer until all the vegetables have cooked and are soft (carrots take the longest). Once all the vegetables have been cooked, turn the heat to low, and use an immersion blender to blend the soup until the vegetables break down and the soup starts to become creamy. Add in the beans along with the rest of the corn and potatoes. Bring back to a simmer, and cook until the potatoes and beans are warmed through. Season with garlic powder, chile powder, and salt and pepper to taste. Ladle into large soup bowls and serve immediately.