Corn and Zucchini Chowder
Serves: 12
To get layers of flavor, we use every part of each ingredient.
For this recipe, we use corn cobs to make a rich stock first, and then we use the stock to
enhance the corn flavor of the chowder.
Calorie: 280, Proteins: 8 g, Total Fat: 7 g, Fiber: 6 g, Sugar 4 g.
Preparation
Combine the corn cobs and stock in a large stockpot over medium heat.
Bring to a boil, reduce heat, partially cover, and simmer for 30 minutes. Remove the cobs with
a slotted spoon and discard. Reserve 6 cups of the stock and set aside.
Melt the butter in a large stockpot over medium heat. Add the onion,
celery, ramps, and red pepper and sweat for 4 minutes, until tender.
Add the thyme, bay leaves, salt, and cayenne and stir to coat the
vegetables. Add the corn, potatoes, and reserved stock and bring the mixture to a boil. Reduce
the heat, partially cover, and simmer for 30 minutes.
Add the zucchini and simmer for 5 minutes.
Stir in the heavy cream.
Remove the bay leaves and puree about one quarter of the chowder in a
blender or food processor until smooth. Return the puree to the pot and mix well. Remove from
the heat and stir in the fresh garlic.
To serve, ladle the chowder into bowls and top with sliced chives.