Chilled Corn Chowder
This soup is perfect for the height of corn season; it tastes like biting into corn on the cob without all of the kernels getting stuck in your teeth. The sweet corn and seafood pair beautifully with the smokiness and citrus flavors in our Fumé Blanc. It is best to make the soup the night before and allow it to sit in the fridge overnight to thicken and the flavors to meld.
Servings: 4 servings
- 4 ears corn
- 4 cups water
- 1 tbsp olive oil extra virgin
- 2 tsp vinegar Champagne or white wine
- 2 tsp salt
- 1 red bell pepper finely sliced
- 1 scallion finely sliced
- 16 shrimp cooked (optional)
- Wrap each ear of corn in aluminum foil and place in a 350°F oven to roast for 30minutes. Halfway through cooking, rotate the corn so it does not brown
- Remove the corn from the oven and allow to cool and then slice the corn off each cob. Reserve the kernels in the refrigerator for later.
- With a large knife chop each cob in half and place in a pot with the 4 cups of water. Bring the water to a boil and then turn down to a simmer and allow to cook for 45 minutes.
- Strain the corn stock through a fine-mesh strainer and cool until chilled
- Place the corn kernels (about 4 cups), corn stock(2 cups worth), olive oil, vinegar, and salt in a blender and blend on high still smooth. When in doubt, blend for an extra minute or two to ensure all of the corn is pureed. Pass the soup through a fine-mesh strainer using a spoon or ladle to push it through. Keep the soup in the refrigerator until it is served.
- If using the shrimp, marinate them for a minimum of 30 minutes in3 table spoons lime juice, 2 tablespoons olive oil and a pinch of salt.
- Place the shrimp in bowls, sprinkle with the red pepper and scallion, and top with the soup.
Recipe and Photography by Simon Solis-Cohen, Wine Educator at Grgich Hills Estate. Grgich Hills Estate Fumé Blanc, Napa Valley - Order Here