Savor the Sweetness of New Jersey: Summer Corn Chowder Recipe

Sweet NJ corn is at its peak from mid-July to early September, making summer the best time to enjoy this delicious, locally-grown vegetable.

INGREDIENTS:

4 ears of corn, shucked, kernels cut from cob, about 3-4 cups of corn kernels * see note in directions on preparing corn
* save 1-2 cobs for stock

1 tablespoon of extra virgin olive oil

1 tablespoon of unsalted butter

1 small red onion, finely minced

2 cloves of garlic, finely minced or grated on microplane

1 jalapeño, ribs/seed removed if you do not want it spicy, finely diced

1 red bell pepper, ribs/seed removed, diced

2 stalks of celery, finely sliced

1 russet potato, peeled and cut into small cubes

1 zucchini, cut into small cubes

1 teaspoon smoked paprika

1 teaspoon chili powder

4 cups low sodium vegetable broth (homemade or store-bought)

2 cups filtered water

1 bay leaf

1/4 cup marscapone (or sour cream or greek yogurt) + extra for serving (optional)

cilantro, chopped (as much or as little as you’d like)

kosher salt and black pepper, to taste

lime zest and juice, to taste

Optional for serving: cheddar, cilantro or parsley, flakey salt, toasted pepitas, crispy tortilla strips, cornbread, sourdough, etc.

DIRECTIONS:

Prepare the corn: once the corn has been shucked and cleaned, broil corn or grill to get a char on the outside, corn does not need to be fully cooked, it will continue to cook later in the soup. This is an optional step but gives the soup a nice depth of flavor. Once the corn has been charred/grilled, set aside to cool. Once cool, cut the kernels from the cob and set aside.

Heat a dutch over or large soup pot over medium heat. Add olive oil and butter. Once the butter has melted add in the onion and garlic. Sauté on low heat until fragrant and translucent, not allowing it to brown.

Add in the celery, jalapeno, and bell pepper. Allow it to cook for 3-5 minutes to allow the water to release from vegetables and allow them to soften.

Stir in the smoked paprika and chili powder, cook for 1-2 minutes.

Add in the remaining vegetables: corn kernels and cob, potatoes, zucchini. Mix well. Cook for 2-3 minutes.

Add the vegetable stock, water, and bay leaf.

Simmer the soup, slightly covered, for about 20-25 minutes, or until the potatoes are fork tender.

Discard the bay leaf and corn cobs.

Transfer 1/2 of the soup to a blender. Allow to cool slightly. Add marscapone, some cilantro, and lime juice. Carefully blend the mixture until smooth. Stir in the blended mixture back into the soup pot until fully combined.

Taste and adjust seasonings to your liking. Adding more salt, pepper, smoked paprika, chili powder, cilantro, lime or any other seasonings you desire.

Divide the soup into bowls and top with your choice of toppings.

This soup freezes well for a rainy day (or for when corn is no longer in season).

Enjoy :)