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Service
for 4
Preparing the Corn
Stock
You
will need 1 1/2 corn cobs/person for
this dish. Use either mixed or all
yellow corn. When you buy the corn
make sure they are nice and plump
to the feel with large kernels. Also,
try to buy same day corn if possible.
Corn looses sugar content very quickly.
Shuck the corn... then
cut the kernels off using a sharp
knife. It is also possible to use
a mandolin set on the thick setting
for this. Reserve some of the kernels
for garnish.
Coarsely chop 1/2 onion,
1 small carrot, and one clove garlic
and add them to a medium sized pot.
Sweat the vegetables with a tablespoon
of olive oil. Add the corn kernels
(reserve some for garnish). Season
lightly with salt and pepper, and
cook another five minutes and a medium-low
flame stirring several times to prevent
any of the vegetables from browning.
Add 3 cups water (or
3 cups light vegetable stock, or light
chicken stock). Note: if the
corn is very fresh I suggest using
only water at this point. Allow the
mixture to come to a boil, lower the
heat and simmer for 3-5 minutes. Set
the pot on a cool burner and let rest
till the liquid has cooled enough
to put into a blender.
Pour
some of mixture into the
blender. Try not to go past the half-way
mark if the mixture is still warm.
Hold the top down to the blender using
a towel since hot liquid may escape
and burn your hand. Blend the mixture
in batches and then pass through a
course sieve. If you want a smoother
soup use a finer sieve. Return the
soup mixture to the pot and add the
reserved corn kernels.Add salt and
pepper seasoning if needed. This is
your basic corn chowder stock. The
soup can be put in the refrigerator
and last till the next day holding
most flavors at this point.
Preparing the Garnish
Saute a selection of
market mushrooms, julienne zucchini,
and pheasant sausage. This can be
done in the same pan in stages...
first the mushrooms and pheasant sausage
and last the zucchini Set the vegetables
on a paper towel set over a cooling
rack. Set aside to ready to assemble
the final dish.
Assembling
the Dish
Before
serving reheat the corn chowder stock.
Taste the soup and see if it needs
butter and/or cream. I find that the
fresher and sweeter the corn is, the
less butter or cream is needed. Reheat
the mushrooms, zucchini and sausage.
Set up four soup bowls. Pour a cup
of chowder into each bowl and garnish
with the mushrooms, zucchini and pheasant
sausage. Sprinkle some smoked paprika
and chopped parsley over each plate.
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