ear today…

Last week it seemed like summer might just be here to stay. Then mother nature took an about face. Temps plunged, skies darkened, and freezing rain arrived as the cold winds began to blow.

Sadly, that meant summer’s bounty was soon to hibernate. I don’t know why I am always surprised when the stalls at the farmers market dwindle. While you might still be able to find a stray tomato or sprig of herb, sweet corn departs abruptly with little notice.

Spicy corn and coconut chowder was one of my summer stables. Each Saturday I’d pick up a half dozen ears to make this satisfying soup.

Cut the corn kernels off the cobs and transfer to a bowl.

Using the back of a spoon, scrape the cobs to release the milky juices into the bowl with the kernels. Set aside. (If using frozen kernels, skip this step.)

In a large stockpot over medium heat, heat two tablespoons olive oil. Add two shallots cut into rings, three cloves minced garlic, one 1-inch piece ginger minced, and one minced jalapeño pepper.

Sauté́, stirring occasionally, until soft, 3 to 5 minutes. Add the corn kernels and juices to the pot, sauté́ for 3 minutes more.

Add the diced potatoes, and stir to coat, 1 to 2 minutes.

Add the chicken broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender.

Using an immersion blender, roughly puree the soup. Season with lime juice and salt.

Ladle the soup into bowls and garnish with cilantro leaves and chopped scallions.

And while it’s not quite the same, this chowder can also be made with high quality frozen corn kernels. Opening your freezer drawer with its blast of chilly air a forebearer of what will soon happen when you step out your front door. 

Watch out Willie!