Chilled Corn Chowder
Ingredients
- 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)
Instructions
- 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.