It's corn season in Ottawa and the ears are everywhere! One of my favourite ways to enjoy all that corn is in a corn chowder. I don't really have a set recipe, but this is an easy one! A bit of this, a bit of that- add what you like and what you have in the refrigerator...
To make approximately two litres...
1 litre vegetarian or chicken stock
500 ml water
500 ml heavy cream
500 ml 10% cream
5 ears corn, shucked
5 med. potatoes, diced
1 carrot, diced
1 red pepper, diced
2 stalks celery, diced
1 onion, peeled and diced
salt and pepper to taste
Using a sharp knife, scrape the corn kernels from the cobs. Place the stock, water and the cobs in a large pot and bring to a boil. Simmer gently for approximately thirty minutes. Remove the cobs.
Add all of the diced vegetables and simmer gently until cooked through. I like my vegetables with a little crunch, but you can cook them as long as you wish. Add both creams- you can cut calories by using less cream and substituting with milk.
Bring the soup back to the boil. Season with salt and pepper to taste. It is now ready to serve. I like to garnish the soup with fresh diced tomatoes...
WANNA PLAY? just about any vegetable would work in this soup- green beans, zucchini, different varieties of potatoes (blue, red, yellow), butternut squash - it becomes a vegetable chowder quite easily. I freeze it in ziplock bags in 500ml portions.