Using things we have plenty of

With pecks full of glowing red tomatoes, and wood crates that have corn cobs sticking out of them like a porcupine, what to do? Soup! The great equalizer, apt at both condensing flavors and stretching flavors, soup is most likely the answer. But tomato soup with blue cheese, naw then I still have a bunch of corn. Corn bisque, naw did it last week. How about a ‘Manhattan’ style tomato-corn chowder? Yes, this was the answer, and the soup turned out damn good. Let me explain what I did, and I’ll try to convert batch size to farmers market quantities.

6 ears of corn separated, shucked, grilled, kernels removed

For the corn stock

6 cobs of corn, no kernels, broken into thirds
1 onion
2 carrots
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
1 onion
3 garlic cloves
2 quarts ripe/over ripe tomatoes, 5#

Corn kernels
1 large potato diced
1 tomato
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.