J – This dish is worth every second you spend making it.
Totally! It’s not your ordinary corn chowder, either. All the usual and tasty ingredients are there, along with some nice additions. The big difference is technique and presentation. Luke showing us how it’s done, that is …
The idea came out of “What if we add shrimp to the corn chowder?” That was it.
Then, it was an inventory of what we had in the Be Mindful. Be Human. kitchen and garden.
Except for fresh corn, shrimp and heavy cream, no shopping was needed.
Rapid decisions on new recipes are not always the norm … we all have strong opinions.
But, this day, Christina was not available. So, only two opinions this time.
There are a few helpful hints that will make this dish easier and more delicious:
- Mis en place is especially important. Lots of little ingredients. Prep them all first.here are a few helpful hints that will make this dish easier and more delicious:
- Though it may seem obvious, get really fresh corn! Check the end of each ear. No bugs. No funky kernals. Nice, healthy rows all the way to the end.
- Do make the corn stock. Little things can make a big difference in taste. Do not use canned stock.
- You can make the corn puree a day in advance. Refrigerate it after cooling. Be careful reheating. Gentle, low warming.
- Whatever way you go, do the corn puree first. You’ll need to cook the bacon to start that.
- Then, do the rest of the soup garnishes. Finally, make the salad and serve quickly.
This dish is best served warm and immediately.
Place the salad in one area, then ladle the puree around. Add the garnishes and chive oil.
| Corn Week: Corn Chowder with Shrimp, Corn, Fresno Chili and Arugula Salad |
- 6 ears of corn
- 1 cup heavy cream
- 1 cup corn stock
- 2 Yukon potatoes, medium diced
- 2 cloves garlic, chopped
- ½ red onion chopped
- ¼ cup flour
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh oregano, chiffonade
- ⅛ pound bacon, bruinoise
- ½ red bell pepper, bruinoise
- 3 small carrots, peeled, bruinoise
- Chive oil for garnish
- 6 medium shrimp, peeled and deveined
- ½ Fresno chili, brunoise
- 2 tsp fresh oregano, chiffonade
- ¼ cup baby arugula
- ⅓ cup fresh corn kernals, blanched
- Fresh ground pepper
- Fresh lemon juice to taste
- White balsamic vinegar to taste
- Canola oil to emulsify
- Cut kernals from corn. Set aside. Reseerve ⅓ cup for salad.
- Place cobs in a large pot with 5 cups water on medium heat. Add vegetable trims as you go. Simmer for about 30 mins. Reserve liquid for soup.
- In a low soup pot, cook bacon until crispy. Remove and reserve for garnish. Reserve bacon fat in pot.
- Turn heat to medium and add potatoes. Stir and sautee for 10 mins., or until they begin to soften.
- Add onions and garlic. Cook for 5 mins, stiring often.
- Add butter and let it melt.
- Add flour and whisk-in well. Cook for 5 mins.
- Add about a cup of corn stock and continue whisking. The roux should begin thickening.
- Add cream and whisk well. Add more stock if needed. Cook until just thickened.
- Add corn and herbs. Stir well. Simmer for 15 mins, or until corn is fully cooked.
- Remove from heat and strain. Press firmly with a large spoon to extract all liquid.
- Add salt to taste. Keep warm.
- Blanche corn kernals. Drain and cool under rnning water.
- Blanche shrimp. Drain and cool. Cut into ½ inch chunks.
- In a small bowl, mix all ingredients except arugula, shrimp and corn..
- In another bowl, place white balsamic and drizzle canola oil to emulsify.
- Add arugula and mix.
- In first bowl, add corn and shrimp. Salt and pepper to taste. Mix well.
- Add arugula to first bowl, draining extra dressing before you place. Mix well.
- Place salad mixture to one side in a large, low soup bowl.
- Ladle corn soup gently around salad.
- Add vegetable and bacon garnishes.
- Drizzle with chive oil.
- Serve immediately.
- Enjoy!
Taste test: Astounding! The corn chowder is super rich and plays beautifully with the salad. Garnishes add crunch and complexity.
Serve this at your next fancy luncheon.