Kernel-to-Cob Corn Chowder
Serves 4 INGREDIENTS
4 ears corn on the cob, with husks and silks
8 cups water
½ cup raw cashews
2 tablespoons olive oil 3garlic cloves, minced 1(1-inch) piece fresh ginger, minced
1 large onion, chopped
1 to 2 serrano or jalapeño peppers, minced, with seeds
2 celery stalks, including leaves, chopped
1 tablespoon dried oregano 2small red potatoes, cubed 1 tablespoon fresh lime juice (from 1 lime), or more as needed 1 teaspoon salt, or more as needed Chopped fresh cilantro
Red pepper flakes (optional), to serve
DIRECTIONS
Remove the husks and silks from the corn. Scrub the ears well. Use a sharp knife to cut off the kernels. Place the cobs, husks and silks in a large pot with 8 cups of water and cover. Bring to a boil over high heat, turn down the heat to medium-low, and simmer for 30 to 45 minutes, until the broth turns golden and fragrant and tastes sweet. Strain through a sieve; you’ll need approximately 5 cups of broth.
Place 1 cup of the hot broth in a
blender and add the cashews; let soak for 10minutes.
Heat the olive oil over medium heat. Add the garlic, ginger, onion, peppers and celery and saute until softened, 5 to 10 minutes. Stir in the oregano. Add the corn kernels and the potatoes, and stir until coated.
Add 4cups of the reserved broth, bring to a boil, then cover and turn the heat to medium-low and simmer until the potatoes are tender, about 10minutes.
Puree the cashews and broth in the blender until creamy. Add 2 cups of the soup to the blender and puree until smooth, then stir the puree into the pot. Add the lime juice and salt. If desired, add more broth to thin the chowder if it seems too thick. (Refrigerate or freeze any remaining broth.) Ladle the chowder into bowls and sprinkle with the cilantro and, if desired, the red pepper flakes.
— From “The Zero-Waste Chef”
by Anne-Marie Bonneau (Avery, $25)