May is the season for fresh, sweet and tender corn at my local farmer's market here in Florida. I found an interesting recipe for creamed fresh corn made with ricotta and sour cream. I used that concept for my Italian corn chowder. Here's the recipe I created with toppings made from my kitchen garden of fresh onion chives and basil-tomato pesto. Serve with Cheddar Scallion Cornbread Muffins (see the recipe here).
COOKS NOTES: If you don't have an immersion blender, puree the soup in batches in your blender or food processor just until chunky. —Lorraine Fina Stevenski
In a large Dutch oven on medium heat, saute the butter, garlic and onion until soft; 3 minutes.
Add the corn kernels, sugar and sea salt; continue to saute for another 5 minutes. Add the broth and bring to a slow boil; then reduce the heat and simmer for 30 minutes. Let the soup cool off heat for 15 minutes.
Stir in the sour cream and ricotta cheese. With an immersion blender, puree the soup just until chunky. Taste and add more salt if needed.
To serve top with a sprinkle of minced onion chives, a dollop or two of basil tomato pesto and a few turns of freshly cracked pepper. Serve hot or room temperature.