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A creamy soup that’s a little sweet, a little spicy and a whole lot of flavor.


Fresh Corn Chowder

4    cups    fresh corn kernels with corn milk (about 8 ears)
1    medium red onion, minced
3    medium carrots, minced
3    tablespoons    butter
1/4    cup heavy cream
1/4    teaspoon cayenne
1    teaspoon smoked paprika (not hot paprika)
2    tablespoons flour
3     cups water or corn cob water (see below)

Makes 4 servings

Scrape the corn kernels off the cob with a sharp knife, then use the back side of the knife to extract all the milky pulp from the cob. Reserve the kernels and corn milk in a bowl, and place the emply cobs in a pot and fill with water to cover. Simmer for about 20 minutes.
In a separate pot saute the onion and the carrots in the butter till soft, but not brown. Stir in the flour and cook for one minute. Add the corn and its milky pulp, cook for 2 minutes. Add the cayenne and smoked paprika. Now add 3 cups of the cob water, bring to a boil, then reduce to a simmer and cook, covered, for about 20 minutes or until potatoes are soft.
Puree 3 cups of the chowder in a blender, and then add the pureed mixture back to the pot. Stir in the cream.