6 ears of corn
1 2-inch strip kombu
6-8 cups spring water
1 Teaspoon corn oil
1 Large onion, diced
1 Leek, thinly sliced
2 Medium carrots, diced
1/2 Cup cornmeal
1-2 Tablespoons white miso or sea salt to taste
Fresh chopped dill or basil for garnish
Slice corn off cob with a sharp knife. Place cobs and kombu in a medium-sized pot. Add water, bring to a boil, and simmer 15 minutes. In a large soup pot, heat corn oil and saute onion and leek until onion is translucent. Add carrots and saute 3 more minutes. Add corn and saute 1 more minute. Sprinkle cronmeal into pot and stir well until vegetables are coated. When mixture begins to turn golden, strain cobs from stock and add stock to soup pot, stirring quickly to prevent lumps. Place on flame deflector and simmer for 30 minutes. Dissolve miso or sea salt and simmer for 3-4 minutes. Use chopped fresh dill or chopped fresh basil for garnish.
– This dish really surprised me. I usually use rice or soy milk in a corn chowder. The cornmeal was a great idea! This soup was so calming and centering. Well done Jessica!
All recipes are printed with permission from Jessica Porter