1lbYukon Gold or Red potatoes, peeled or scrubbed really well and diced to bite size.4–6, depends on size
Corn Cob Stock
4corn cobskernels cut off for the soup
4garlic cloveslightly smashed
1/2onion rough choppedthe ends of onions will also do
12whole black peppercorns
Early Fall Corn Chowder
Cut the corn kernels off the cobs. Cutting the pointed end of the cob so it is flat when standing up vertical and placing the cob in a shallow wide bowl helps keep the kernels from flying about. Alternatively, you can run the cobs through a mandoline to remove the kernels from the cobs. If you are making the corn cob stock you can start that now then continue to step 2 below.
Heat a stock pot or Dutch oven to medium.
When the pan is ready, add all of the onion and sautee for few minutes, until the onions start to turn translucent.
Add the jalapeño or Fresno pepper and sautée for 1 or 2 more minutes.
Make a space in the center of the pan and add the grated garlic. Make a thin layer of garlic on the pan by pushing it down with the edge of a spatula. Cook until the garlic is fragrant and just starting to turn golden, but not browned, about 1 or 2 minutes.
Add the ground cumin and coriander and stir. Let heat through until the spices become frangrant.
Add the corn kernels and stir well to coat the kernels with the onion, garlic, red pepper and spices.
Pour in the 3 cups of hot water slowly, while stirring the mixture.
Put the lid on the pan, bring to a boil for just a minute or so, then turn the heat down so that it is simmering (just below boiling) and cook the corn mixture for 10 minutes.
If the corn is still not cooked through and too firm continue to cook a little more. Starchier corn takes a little longer.
Then blend the corn: If using a hand blender, add the miso if using and 1 cup of drained corn kernels at a time to the blender cup. Let cool a little before blending. Wrap a towel or paper towel around the stick above the cup so it won’t splatter out. Start by pulsing first, then blend until smooth. Pour the creamy mixture back in the soup.
If using a standard blender, put the miso if using and 2 cups of corn with a small amount of the liquid in the blender and let cool for at least 5 minutes before blending. Stir occasionally to release steam. Put the blender lid on and hold it down with a kitchen towel while blending. Alternatively, place a towel over the lid before blending, blend for just a couple seconds, then remove the lid to release some of the steam. Repeat one or two more times if there is still a lot of steam. Then, continue to blend until smooth and pour the creamy mixture back into the soup pot.
Slowly pour in 6 cups of stock to the pot, while stirring.
Add the diced potatoes, stir well.
Continue to simmer until the potatoes are done through. You can check the potatoes with a knife or toothpick which should go easily through the potato cubes without resistance.
Garnish with diced mild or piquante red pepper if desired.
Corn Cob Stock
Remove the kernels from the cobs and set aside the kernels for the soup or dish you are preparing or place in refrigerator until ready to use.
Heat a stock pot to medium.
Add the corn cobs, garlic, onion and spices and cook until fragrant (don’t allow to get dark or burn, not tasty in a stock)
Add the water and bring to a boil. Some water will evaporate during the simmering leaving about 7–8 cups when the stock is finished.
Once at a boil, lower heat to adjust for a simmer (light rolling boil) and simmer with the lid on for a minimum of 30 minutes and up to 11/2 hours.
The corn cob stock is now ready for your soup. But, if not using immediately, allow to cool. Strain and place in containers for refrigerator or freezer loosely covered until cool enough to store in the refrigerator or freezer. The corn cob stock will last in the refrigerator for up to 5 days or in the freezer for 2–3 months.
SOS free version: Omit the miso and squeeze some lime juice just before serving.