Corn “Off the Cob” Soup

This soup takes a little work but it will convert any corn-chowder lovers. The intensity of the corn flavour is heightened by using the cobs to make the broth and by using cornmeal to thicken the soup. Essentially this is a very, very loose Italian polenta. Milk gives the soup a corn chowder essence, but for those with lactose concerns, it works equally well without. In early autumn fresh, locally-grown corn is available almost everywhere.

Ingredients

6 cobs of corn (kernels removed, cobs reserved)

2 cups (500 mL) milk (2% m.f. or homogenized)

6 cups (1.5 L) low-sodium chicken broth

½ cup (125 mL) finely sliced double-smoked bacon

1 cup (250 mL) minced onion

3 cloves garlic, minced

½ cup (125 mL) minced celery

1 tsp (5 mL) dried sage or summer savory

1 tbsp (15 mL) salt

1 tbsp (15 mL) ground black pepper

4 tbsp (60 mL) butter

½ cup (125 mL) sherry

⅓ cup (75 mL) cornmeal

1 tsp (5 mL) hot sauce

1 tbsp (15 mL) chopped sage

1 tbsp (15 mL) chopped chives

½ cup (125 mL) heavy cream (35% m.f.)

In a stockpot, cover cleaned corn cobs with milk and chicken broth. Simmer for 30 minutes. Discard cobs and set cob broth aside.In a large-diameter saucepan, gently fry sliced bacon until golden brown. Add corn kernels, onion, garlic, celery, sage, salt, pepper and butter and sauté over medium heat until onions and kernels of corn caramelize slightly. This will take about 15 minutes. Deglaze the pan with sherry.

Add cob broth and bring to a boil. Add cornmeal in a steady stream, stirring constantly. Simmer for 1 hour on low heat to soften cornmeal and thicken the soup. Add hot sauce, fresh herbs, and cream just prior to serving.

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Corn “Off the Cob” Soup