Shaker Corn Chowder
Makes 3 servings.
1.5 Tbsp olive oil
1 c chopped onion
1 c chopped Red Dog celery
1/2 Tbsp finely chopped garlic
1 pint diced cherry tomatoes, stems, seeds and membranes removed
2 c chicken stock
2 c fresh corn kernels, cut from the cob (5–6 ears of corn)
1/4 tsp kosher salt
1/8 tsp cayenne pepper
2 Tbsp chopped fresh basil for garnish
1/4 c heavy cream (optional)
In a large pot over medium heat, warm the olive oil and sauté the onion and celery until transparent and tender (6–8 minutes). Remove 1/2 c of the mixture and set aside.
Add garlic to the pot and stir for 1 minute. Add the diced tomatoes and stock, and bring the mixture to a simmer. Cook until the vegetables are tender (15–20 minutes). Let cool slightly.
Using an immersion blender, purée the soup (or do it in batches using a food processer, blender or food mill).
Return the reserved celery-onion mixture and the corn; season with salt and cayenne pepper. Bring to a simmer, then reduce heat and cook until corn is tender and flavors have melded (5 minutes).
Taste and adjust seasonings if necessary. Ladle the soup into three bowls and garnish with chopped basil and a spoonful of heavy cream (optional). Serve immediately.
(The soup can be prepared up to this point one day in advance. Cool, cover and refrigerate; reheat over medium heat.)