Adapted from Soup A Kosher Collection by Pamela Reiss
Roasting the corn brings out its natural sugars. If fresh corn is not available, thaw and sauté some frozen corn until it has some color on it.
8 cobs of fresh corn (1 lb.)
1 medium yellow onion, peeled and chopped
1 small carrot, peeled and finely diced
2 stalks celery, finely diced
3 Tbsp. olive oil
3 cups stock *
2 medium red potatoes, peeled and finely diced
1 ½ tsp. salt
1 ½ tsp. black pepper
3 Tbsp. all-purpose flour
1 ½ cups 2% milk
1 ½ cups half-and-half
Preheat oven to 450°. Shuck 8 cobs of corn. Make sure to remove all of the silk and wash well. Place the corn on a baking sheet that has been sprayed with vegetable spray and roast for approximately 20 minutes. Turn the corn every eight minutes. The corn will be ready when it has started to brown slightly on all sides. Set the corn aside and cool. Using a sharp knife (we used the Kuhn Rikon Corn Zipper), carefully cut the kernels off the cob and set aside.
Over medium-low heat, sauté the onion, carrot and celery in olive oil for 5-7 minutes, until soft and wilted, but not browned.
Add the stock, potatoes, salt and pepper and bring to a simmer. Cook for 10 minutes.
Add the corn and cook for another 5 minutes.
In a separate bowl, whisk together the flour, milk and half-and-half. Make sure the mixture is well combined and without lumps. Whisk the mixture into the chowder. Bring the soup back to a simmer and allow the flour to cook for a few minutes. The chowder will thicken after 4-5 minutes and will be ready to serve.
Yield: 10 Servings
* For testing purposes, used Imagine Organic Vegetable Broth, OU,parve.