Alright, what does all this rain/song nonsense have to do with Chilled Corn Chowder?
Well, I’m a music maniac so I equate most things to song, but that’s not the point. The point is, in my little part of the world, we’ve been super blessed to have an abnormal amount of summertime rain, equating – giant, delicious, abundant… corn!
Super pumped to share some of my favorite corn recipes with you, starting with this little gem, and the return of Soupy Sundays!
This recipe comes from one of my favorite cheapo Marshall’s finds – The Wine Lover’s Cookbook. I’ve made several recipes from this book and all have come out beautifully, this being no exception.
The sweetness of the corn, the brightness of the sun-dried tomato, the licorice flavor of the tarragon, the surprising pop of cumin, all topped with a dose of heaven – goat cheese and chives, on a toasted baguette – this is late summer magic my friends!
The original calls for chicken stock, but I opted for veggie broth to keep it vegetarian. Ommitting the sour cream, and goat cheese croutons would give you a great vegan dish.
And you know what I always press about soups – make them far in advance for maximum melding, same rules apply today.
This dish is also delicious served hot, especially on a dreary, rainy day like today.
Chilled Corn & Sun-Dried Tomato Chowder with Goat Cheese-Chive Croutons
4 ears sweet corn, husks removed
1 1/2 tablespoons olive oil
2 cups chopped sweet onions
1 tablespoon chopped fresh tarragon (1/2 tsp dried)
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 1/2 teaspoon minced lemon zest
32 ounces vegetable stock
3/4 cup white wine
1 tablespoon chopped roasted garlic
3/4 tablespoon fresh lemon juice
1 cup sour cream
3/4 cup sun-dried tomato halves (rehydrated in water and drained)
Kosher salt and freshly ground black pepper
4 ounces fresh goat cheese
1 tablespoon minced chives
1 sourdough baguette, cut on the diagonal into twelve 1/4-inch slices
GARNISH: chopped fresh tarragon
Using a serrated knife, remove corn from cob by scraping down the cob (this will yield about 2 cups). Reserve the cobs. In a large soup pot, heat olive oil. Add onions, tarragon, cumin, turmeric, and 1 teaspoon lemon zest and sauté for 7 to 8 minutes. Add corn, reserved corn cobs, stock, and wine and bring to a full, rolling boil. Reduce heat to a simmer and cook, covered, for 12 minutes. Remove cobs with tongs.
Carefully transfer soup mixture to a food processor or blender. Add roasted garlic, lemon juice, and sour cream. Process soup in batches. Add sun-dried tomatoes and stir thoroughly. Season to taste and refrigerate for 3 to 4 hours. Soup can be thinned with a little extra chicken stock, if necessary.
Mix goat cheese, chives, and 1/2 teaspoon lemon zest together using both hands. Refrigerate until ready to serve.
When ready to serve, spread goat cheese-chive mixture on sourdough slices. Put under broiler for about 5 to 6 minutes, until goat cheese starts to turn color slightly. Divide soup evenly in large soup bowls. Place two crisscrossed croutons halfway into soup with the other halves resting against the edge of the bowl. Garnish with chopped tarragon.