We had this soup at a small roadside café, near Lake Michigan and not far from the Indiana border. It's light yet satisfying, very flavorful, not at all heavy-handed with the cream, and so impressive that we asked our server about the recipe. Unfortunately, she told us that the chef "never tells anyone what he does in his kitchen"—so this is merely an attempt to recreate it. The secret, of course, is the subtle and unexpected tang of lemongrass. —sanscravat
Test Kitchen Notes
Sanscravat, in his attempt to recreate a corn chowder he enjoyed at a roadside café in Michigan, gives us a simple, direct easy to follow recipe. First the lemongrass cooks just long enough to infuse the stock, and then exits the scene. Enter the summer trifecta of vegetables. To make this chowder you cut up red peppers and onions very democratically the size of the corn kernels ... with a resulting rendition of a summer mirepoix or holy trinity, only better. The aroma and colors are more enchanting. Lastly, a tiny splash of cream and a fresh garnish of parsley: Pure, clear wonderful flavors of summer shine in your bowl. Thanks, sanscravat for your interpretation of this delicate summer chowder. - Sagegreen —Sagegreen
good chicken stock
stalk fresh lemongrass, chopped
ears fresh corn
sweet red pepper, seeded & chopped to size of corn kernels
small onion chopped to size of corn kernels
Salt & pepper to taste
Italian parsley, chopped
In This Recipe
Combine lemongrass and stock, simmer 20 minutes (until the stock is well-flavored). Strain the stock and reserve, discarding the lemongrass.
Cut kernels from cobs, then scrape the cobs with the edge of a knife to extract all the milky fluid from the base of the kernels.
Add corn (and liquid from the cobs), red pepper, and onions to stock, simmer until vegetables are tender.
Add cream and parsley, adjust seasoning, and serve, garnished with a sprig of Italian parsley.