Accidental Locavore Recipe for Corn Soup
Cookbook has intrigued me since this summer, and because of it, there were a dozen corn cobs and a large bag of frozen kernels in my freezer. It would serve about 4 big bowls and took about 1 1/2 hours, mostly unattended.For the stock:
12 ears of corn , shucked 1 small yellow onion, coarsely chopped 1 bay leafFor the chowder:
3 tablespoons olive oil 1 tablespoon butter 6 cloves garlic 2-3 slices, bacon (optional), sliced into 1/4" strips 3/4 cup dry white wine 1/4 cup creme fraiche or sour cream Salt, pepper and sugar, to tasteUsing a sharp knife, cut the kernels from the corn. Cut the cobs in half and put in a large stock pot. Put the kernels on a baking sheet. Add to the stockpot: the bay leaf, onion and 2 quarts water. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 30 minutes. Remove the cobs and cook until it's reduced to about 5 cups of liquid.
