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Author Notes: 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
- 3 tablespoons butter
- 1 tablespoon fresh garlic, chopped
- 1 small sweet onion, minced
- 4 cups fresh corn kernels, about 4 ears
- 2 tablespoons sugar
- 1 teaspoon fine sea salt
- 4 cups chicken broth, low sodium (or vegetable)
- 1/2 cup sour cream, regular or lowfat OK
- 1/2 cup ricotta cheese, regular or lowfat OK
- TOPPINGS: minced onion chives, basil tomato pesto, fresh cracked pepper
- 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.
- This recipe was entered in the contest for Your Best Recipe with Corn