Recipes

This recipe is part of the Seasonal Sensation menu

Ingredients:

August Corn Chowder:

2 Tbsp (30 mL) unsalted butter
4 slices double-smoked bacon, finely chopped
2 stalks celery, finely chopped
½ cup (125 mL) chopped onion
½ cup (125 mL) finely chopped carrot
1 clove garlic, minced
2 cups (500 mL) fresh corn kernels (about 4 medium ears)
1½ cups (375 mL) diced peeled potatoes (about ¼-inch/6 mm dice)
4 cups (1 L) vegetable stock
1 cup (250 mL) 35 per cent cream
Kosher salt and black pepper to taste
1 Tbsp (15 mL) finely chopped parsley or chives
Smoked paprika for garnish (optional)

Vegetable Stock:
Makes about 8 cups (2L)

2 Tbsp (30 mL) olive oil
6 tomatoes, chopped
3 leeks (white and pale green parts only), chopped
2 stalks celery, chopped
1 large onion, chopped
1 ½ cups (375 mL) chopped fennel
1 ½ cups (375 mL) chopped button mushrooms
6 cloves garlic, crushed
¾ cup (185 mL) dry white wine
1 Tbsp (15 mL) black peppercorns
2 bay leaves
4 sprigs thyme
3 sprigs Italian parsley

Directions:

August Corn Chowder:

• Heat a large heavy pot over medium heat and add the butter. When the butter foams, add the bacon, reduce the heat to low, and cook the bacon until it is brown and crispy. Add the celery, onion, carrot, and garlic and sauté, stirring frequently, for 15 minutes or until softened but not browned. Add the corn and potatoes and stir to combine.
• Add the stock (see recipe below) and bring to a simmer over medium heat. Cover and simmer until the vegetables are just tender. Add the cream and season with salt and pepper to taste. Bring the soup to a simmer again, then remove the saucepan from the heat and let cool slightly.
• Transfer half of the soup to a blender (not a food processor) and blend until smooth. Return the blended soup to the saucepan and stir to combine. Bring to a simmer once more.
• To serve, ladle the soup into 6 warm soup bowls and sprinkle each portion with parsley or chives, and smoked paprika if desired.

Vegetable Stock:

• Heat a large stockpot over medium heat and add the olive oil. When the oil is hot, add the tomatoes, leeks, celery, onion, fennel, mushrooms, and garlic. Sauté, stirring frequently, for about 20 minutes or until the vegetables are very soft but not brown.
• Add the wine, peppercorns, bay leaves, and 10 cups (2.5L) water. Bring to a boil over high heat. Reduce the heat until the liquid is barely simmering and simmer, uncovered for about 40 minutes or until the liquid has reduced slightly. Remove the pot from the heat, add the thyme and parsley, and let stand for 10 minutes.
• Strain the stock through a fine-mesh sieve, discarding the solids. Let cool slightly then cover and refrigerate for up to 3 days or freeze for up to 3 months.

Serves 6

Tip: You can make a stock from the ears that you’ve removed the kernels from and use the stock for this soup (instead of vegetable stock). Simply simmer the ears in enough water to cover them for about one hour. Any leftover corn stock can be frozen for future use.