Corn-Tomato Chowder with Cucumber Relish Recipe
Photo: Alison Gootee
A refreshingly delicious soup using three staples: corn, cucumber and tomato.
Serves 4
2 quarts water
5 ears of corn
4 slices of bacon
4 Tbsp. butter
1 onion
2 cups chopped tomatoes
1 1/4 tsp. salt
1 cup peeled and diced cucumber
2 Tbsp. chopped mint
1 Tbsp. olive oil
1/8 tsp. pepper
Active time: 30 minutes
Total time: 55 minutes
In a pot, bring water to a boil. Add shucked ears of corn and cook over medium-high heat until tender, 4 minutes. Transfer corn to a large bowl and, once cool, cut kernels from cobs and return cobs to pot. Simmer over medium heat until water reduces by half, 25 minutes. Discard cobs.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, 3 minutes per side. Drain, crumble, and set aside. Pour off bacon fat and melt butter in skillet over medium heat. Add chopped onion and a pinch of salt and cook until soft, 8 minutes, then add to the pot of water along with corn kernels, tomatoes and 1 tsp. salt. Simmer until tender, 15 minutes.
Working in batches, puree soup in a blender (filling it only halfway).
In a bowl, combine cucumber, mint, olive oil and 1/8 tsp. each salt and pepper.
Ladle soup into bowls, top with cucumber relish and bacon, and serve.
Serves 4
Ingredients
Directions
Active time: 30 minutes
Total time: 55 minutes
In a pot, bring water to a boil. Add shucked ears of corn and cook over medium-high heat until tender, 4 minutes. Transfer corn to a large bowl and, once cool, cut kernels from cobs and return cobs to pot. Simmer over medium heat until water reduces by half, 25 minutes. Discard cobs.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, 3 minutes per side. Drain, crumble, and set aside. Pour off bacon fat and melt butter in skillet over medium heat. Add chopped onion and a pinch of salt and cook until soft, 8 minutes, then add to the pot of water along with corn kernels, tomatoes and 1 tsp. salt. Simmer until tender, 15 minutes.
Working in batches, puree soup in a blender (filling it only halfway).
In a bowl, combine cucumber, mint, olive oil and 1/8 tsp. each salt and pepper.
Ladle soup into bowls, top with cucumber relish and bacon, and serve.
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