Though the journey through My Paris Kitchen is over, my on-line cooking friends and I are continuing our virtual cook-along with Dorie Greenspan’s Everyday Dorie. Published in October 2018, we’ve been dipping our toes in monthly. In September, we’ll expand our efforts and report on two recipes each month.
This week’s selection aligns perfectly with the season – corn season, that is! Fresh-Off-the-Cob Corn Chowder showcases the sweet corn my household looks forward to all year long. This chowder tastes indulgent and yet, it is reasonably healthy.
The genius of this recipe is to cook half the vegetables in broth until tender and then puree them to make the base. It’s perfectly creamy, without any cream. The other half of the vegetables are sautéed in the fat remaining from cooking a few slices of bacon (OK, maybe not so healthy) and added to the puree. I didn’t even think the bacon was key to enjoying the soup, so it could easily be omitted. The only truly fussy part (which wasn’t a big deal) was fishing out half the potatoes before pureeing.
To reinforce the summer theme, I garnished each bowl with some quartered cherry tomatoes.
I am thrilled to discover this wonderful soup. It’s worth heating up the kitchen.
It’s August in New England, and corn is at its peak, so are tomatoes. Currently, my husband Howard eats a minimum of two and sometimes up to four ears a day. My digestive system can only handle one ear a day. Nevertheless, during this brief four to six week window of summer vegetable perfection, corn and tomatoes rule our table. Unlike most of America, we eat our corn plain, with no butter. Certainly that helps make four ears of corn daily seem like a healthy choice.
This is the perfect time for this week’s recipe for French Fridays with Dorie! And, this recipe was so simple, not really even a recipe, just a new-to-me method of cooking corn on the cob.
Dorie learned this technique from the patron of a vegetable vendor at the Boulevard Raspail market, one of Paris’ organic produce markets. The vendor spent a long time helping the shopper, and Dorie was impatient waiting in line. Fresh corn is not the most popular vegetable in France. It turned out that the woman purchased some tired ears of corn, which the vendor recommended to roast in the oven.
Whole unhusked ears of corn go into the oven, and forty minutes later, caramelized ears are ready to be shucked and eaten. We only sprinkled the ears with salt and pepper to dress them up a tiny bit, no butter.
I’m sure those tired ears were enhanced by this preparation. Certainly, it did wonders for the ideal specimens I cooked. On the other hand, forty minutes is a long time to wait to cook corn, especially for a summer dinner. Usually, our corn spends just a few minutes in the microwave. I’m not sure the difference in taste justifies the longer wait so roasted corn could be a one-hit wonder at my house.
To see what the other Doristas thought of the French market way of cooking corn, check out their links here. We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table.