Summer Corn & Vegetable Chowder
The soup we know of as chowder has been around at least since explorers landed in North America in the late 1400s. Many believe that fishermen in Candada modified the French word “chaudiere,” the name for the pot used to make fish stew. These days, corn chowder is as popular as seafood chowder, and is the perfect way to enjoy sweet corn and other summer vegetables.
- 6 To 7 Ounces Fingerling Potatoes
- 4 French Breakfast Radishes
- 3 Cloves Garlic
- 2 Ears Corn
- 2 Stalks Celery
- 1 Bunch Tarragon
- 1 Red Onion
- 6 Ounces Baby Spinach
- 1/2 Cup Heavy Cream
- 1/4 Cup Parmesan Cheese
- 1/4 Cup Micro Celery
Prepare your ingredients:
Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick discs. Cut the radishes in half lengthwise. Peel and slice the garlic. Remove the husks and silks from the corn. Use a knife to cut the kernels off the cobs. Slice the celery on an angle. Finely chop the tarragon leaves. Peel and small dice the red onion.
Start cooking the vegetables:
In a large pot, heat some olive oil on medium-high until hot. Add the garlic, onion, celery, and potatoes. Season with salt and pepper. Cook 3 to 4 minutes, or until the vegetables start to soften, stirring occasionally.
Finish cooking the vegetables:
Add the corn and ½ cup of water. Allow the mixture to come to a simmer. Reduce the heat to medium-low and cook 4 to 6 minutes, or until some water evaporates, stirring occasionally. Stir in the radishes and tarragon, and cook 2 to 4 minutes, or until the radishes soften. Season with salt and pepper.
Finish the chowder:
Stir in the spinach and cream. Continue stirring for about 1 minute until the spinach is wilted. Add another ½ cup of water. Increase the heat to medium and simmer 6 to 8 minutes, or until slightly thickened and the potatoes are tender when pierced with a fork, stirring occasionally. Stir in the Parmesan cheese until incorporated. Divide the chowder between 2 bowls. Garnish with the micro celery. Enjoy!