Makes 4 servings.
Corn Relish:
1 teaspoon olive oil
1 cup fresh corn kernels (or canned)
2 green onions, sliced
1 teaspoon finely chopped fresh parsley
salt, to taste
Chowder:
1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, chopped
2 cups vegetable broth
2 cups fresh corn kernels from 2 ears (or canned)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
6-7 cranks of freshly ground black pepper
2 cups milk (whole or low-fat)
1/4 cup sharp white cheddar cheese, shredded
3 tablespoons finely chopped fresh parsley, plus extra for garnish
1 teaspoon olive oil
1/3 pound of sausage, removed from the casing
To
make the relish, heat 1 teaspoon olive oil in a medium skillet over
medium-high heat. Add the corn kernels and green onions, cooking until
slightly browned, about 5 minutes. Turn off heat, and add fresh parsley
and salt, to taste. Set aside.
In a deep pot over medium-high
heat, melt butter. Saute onions for 5 minutes, or until lightly
browned. Add potatoes and broth, and bring to a boil. Reduce heat to
medium-low; add corn kernels, cayenne, salt, and black pepper, and stir
well. Cook until potatoes are tender, about 15 minutes. Add the milk,
cheddar cheese, and parsley. Turn off heat and allow chowder to cool
for 5-10 minutes.
Meanwhile, heat 1 teaspoon olive oil in a
large skillet over medium-high heat. Add loose sausage, and cook until
browned and crispy, about 7 minutes. Set aside.
Puree soup in
two batches until smooth, and return to the pot over medium-low heat.
Stir in cooked sausage and warm until thoroughly heated. Season with
salt and freshly ground black pepper, to taste.
Garnish eat serving with a spoonful of corn relish and some extra finely chopped parsley.
Note:
This soup tastes even better the next day. So it's a good meal to make
over the weekend for a quick and easy mid-week dinner.
- Courtesy of Susan Russo