6 ears of corn separated, shucked, grilled, kernels removed
For the corn stock
6 cobs of corn, no kernels, broken into thirds
½ head celery
1 bell pepper
tbsp whole coriander
4 whole cloves
Water to cover.
Sauteed the rough chopped vegetables in a small amount of oil, once they begin to brown add the spices, then cobs, and cover with water. Once the stock comes to a boil, simmer for about an hour, let rest for half an hour off the heat, then strain.
For the Chowder
2 tbsp butter
2 tbsp flour
3 garlic cloves
2 quarts ripe/over ripe tomatoes, 5#
1 large potato diced
Salt, white pepper, tabasco, honey
Optional garnishes parsley, goat cheese, bacon?
Caramelize the onion in the butter, add the garlic, cook for 3 minutes, then add flour to make a roux. Add the tomatoes rough chopped, corn stock, and bring to a boil. By easiest means possible puree this mixture. An emersion blender is perfect. Letting it cool and using a food processor or blender works as well. If all you have is a whisk or a spoon, then go at it the best you can. The potato goes into a smooth base first for 10 minutes, then the corn, tomato, and seasoning. If your tomatoes aren’t the sweetest and the soup is tart, try adding a pinch of baking soda, which will neutralize the acids. While salt and pepper are a must, depending on your desired flavor, a little heat or a little sweet, use your discretion.
At the restaurant we garnished with a goat cheese cream and parsley.