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
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Ingredients
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3 tablespoons
butter
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1 tablespoon
fresh garlic, chopped
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1
small sweet onion, minced
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4 cups
fresh corn kernels, about 4 ears
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2 tablespoons
sugar
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1 teaspoon
fine sea salt
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4 cups
chicken broth, low sodium (or vegetable)
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1/2 cup
sour cream, regular or lowfat OK
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1/2 cup
ricotta cheese, regular or lowfat OK
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TOPPINGS: minced onion chives, basil tomato pesto, fresh cracked pepper
Directions
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In a large Dutch oven on medium heat, saute the butter, garlic and onion until soft; 3 minutes.
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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.
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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.
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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.
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