From DINER’S JOURNAL
In late June, just as fresh sweet corn was coming into season, Patricia Williams, the 57-year-old executive chef at New York’s Smoke Jazz & Supper Club-Lounge, created a light, delicious corn chowder that is very simple to make. “I go by the season first, start with one ingredient, and then build up the flavor,” she said.
The base of the soup is a naturally sweet, thin corn stock, made from the cob and one, diced onion. While the stock simmers, she slowly sautées a second diced onion, so as not to take on any color. Then she sautées the kernels, adds the strained broth and cream, and simmers the soup. Toward the end, she pours half the soup in a blender, then returns it to the pot for a final minute of reheating. The pale soup, speckled by the whole corn kernels, is deceptive. It is thin, yet deeply flavored. It is a soup to be made now, while corn is at its sweetest.
See also Corn Muffins