Eat
Corn Chowder with Roasted Garlic
Although the last of the summer garden stock is quickly fading, sweet corn is at its peak. With the first of the cool nights starting to appear, there is no better to warm hungry tummies than with a hearty soup with flavors to take advantage of the changing season. Here is one of my favorites from Dick Cingolani’s cookbook, Café Arugula. Enjoy!
Ingredients:
- 6 large heads of garlic
- 6 sprigs fresh thyme
- ½ cup Extra virgin olive oil
- 12 ears fresh corn, grilled
- 4 quarts vegetable or chicken stock
- 2 large onions, chopped
- 2 cups white wine
- 4 large Idaho potatoes, diced
Technique:
Roast garlic by slicing each head almost in half crosswise, using a serrated knife. Place thyme inside the slices. Place on a large piece of foil and drizzle with 2 tablespoons of olive oil. Wrap tightly. Bake in 375 degree oven for about 45 minutes until soft to the touch.
To prepare soup: Cut of kernels from corn cob with a sharp knife using a sawing motion; reserve kernels. Boil corn cobs in stock over medium heat for about 30 minutes. Discard cobs. In another pan, sauté the onion in 3 tablespoons olive oil, until transparent. Add corn and cook three more minutes. Add wine and boil one minute. Add corn stock and diced potatoes. Squeeze out roasted garlic from their skins and add to the soup. Simmer again for 15 minutes. Add sea salt and fresh ground black pepper to taste.