Last fall, I posted soup recipes each week, and I hope to continue that practice this year. Here's a new one that highlights one of Colorado's greatest seasonal crops: Olathe sweet corn.
Sweet Corn Chowder
1 1/2 T. butter
2 slices bacon, diced
2 shallots, diced
1/2 yellow onion, diced
1 t. dried basil
1 bay leaf
6 ears sweet corn (Olathe is best)
1/2 t. salt
1/4 t. pepper
2 c. chicken stock
1 c. milk
2 T. scallions, sliced thin
Fresh grated Parmesan
Remove husks from corn and slice corn kernels from the cob. Cut cobs in half and place to the side.
Melt butter in a heavy pot over medium. Add bacon and cook for 4 minutes. Add shallots, onion, basil, and bay leaf; cook 5 minutes.
Add corn kernels, salt, and pepper; cook 1 minute. Add stock, milk, and corn cobs (about 6 halves) to the pot. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove corn cobs and bay leaf from the pot. Using an immersion blender, partially puree the soup. Season and serve, sprinkling with scallions and Parmesan.
Serves 4-6.
