Michigan Corn Chowder

Author Notes

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