It’s late, I know. I made this a month ago and I’m afraid fresh corn season is nearly, if not already, at its end. I’m sorry.
Timing is to food, as location is to real estate. Well, it may not be everything, but it certainly helps when you try to eat local, fresh food. Hopefully someone, somewhere within the blogosphere that peeks in on Savoring Today, will still have fresh corn on the cob available. In my humble opinion, this is the second best way to enjoy in-season corn—fresh off the grill with plenty of butter is my first choice. However, this is the very best way to enjoy the leftovers, which is what inspired this recipe in the first place.
Most Saturdays you will find us at the farmers market searching for three specific flavors that speak summer to me like nothing else.
♥ Sweet, crisp watermelon, red as a ruby and thump-tastic. You can always tell you’ve got a good one when it begins to split under the pressure of the knife. Unfortunately, this was not the year for watermelon and we did not experience such bliss.
♥ Sun-kissed peaches, so plump the juice runs down your hand all the way to your elbow, which means you have to move fast because it’s harder to lick off your elbow. We had one small bag from our favorite farmer in Palisades that came close, but the weather didn’t cooperate with orchard farmers for a stellar crop.
♥ Last but not least, is corn on the cob, which is the star of Corn & Green Chile Chowder. Growing up on a farm, we ate corn so sweet and tender it barely needed the heat of cooking to be ready for the table. One ear was never enough and that’s the experience I long for every summer—young, supple kernels exploding with flavor so sweet it borderlines on dessert. Every bite satisfies as you consume row upon row before surrendering the bare cob. No matter what else you’re having, it’s the best thing on your plate.
Good food doesn’t just satisfy, it inspires.
We fired up the grill to roast this perfect bounty and I was one happy girl. It was so good, we had to capture every last ray of sunshine held within, so the leftovers became chowder. With the perfect taste of summer ladled in my bowl—grilled corn, roasted chilies, cauliflower, and smoky bacon—it didn’t even matter that it was still almost 90° outside.
Oh yes, cauliflower! I almost forgot the secret ingredient I subbed for potatoes. As much as I love corn, it is starchy enough, so I didn’t want to add potatoes, yet the soup still had to be silky and comforting. Cauliflower is an ideal substitute to add vegetable texture and fiber without altering the pure corn flavor. The assortment of chilies was to entice my sweetheart, he’s a bigger fan of chilies than corn (sometimes I think his blood runs green).
The chilies are optional, so if you’re a corn chowder purist, the recipe works just as well without them. Like the heat? Sub one or two chipotle chilies in adobo for the roasted peppers, but be careful not to overpower the corn—afterall, it’s the reason we’re taking the time to boil corn cobs here. Corn & Green Chile Chowder is layered with summer flavor throughout with sweet spice and creamy comfort all the way to the bottom of the bowl.
**Check recipe notes to make this recipe dairy-free.