(This recipe first appeared in the August print edition of the Hendersonian.)
In the heat of summer, the last thing you may think to prepare is a soup. If you have fresh sweet corn you may decide to change your mind. This soup has so much great flavor and is easy to prepare.
If you have never thought about cooking with fennel, take this opportunity to give it try. The bulb itself is very mild once cooked and adds to the depth of flavor found in the soup. The fennel fronds or tops are chopped and used as part of the garnish. The toppings add some color and additional flavor.
If you freeze or can fresh corn, this is also good when the weather begins to cool a bit. Frozen or canned corn can be substituted.
Summer Corn Chowder
Ingredients
1 – 2 tablespoons olive oil
2 shallots, diced
1 small fennel bulb, diced
4 ears sweet corn, husked and kernels cut off the cob
1 pound new potatoes, diced
2 cloves of garlic, minced
a dash of cayenne or red pepper flakes
a dash of smoked paprika
salt
pepper
1 quart (4 cups) vegetable or chicken broth
1/4 cup heavy cream
Optional: 1 pound fresh crab meat
Garnish Topping
1/2 cup halved or quartered cherry tomatoes
1 scallion, thinly sliced (chives can substitute)
2 radishes, thinly sliced
1 tablespoon fennel fronds, chopped
In a large saucepan or Dutch oven, add enough olive oil to saute diced shallots and fennel over medium heat. Saute until tender and slightly caramelized.
Cut the kernels of corn off the cob. Add the corn to the pot. Cook for a couple of minutes. Stir in the diced potatoes, minced garlic, pepper, and smoked paprika, Add a small amount of salt and pepper. Add the broth and bring to a simmer for about 15 minutes. Stir in the heavy cream and heat the mixture through. Transfer half the mixture (both liquids and solids) to a blender and process until smooth. Add the blended mixture back to the pot and stir to combine. The crab can be added and stirred into the mixture at this point so it is not overcooked. Ladle the chowder into bowls. Garnish with a small amount of the toppings and serve.
Merritt Bates-Thomas is a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR FM 92.5’s What’s Cooking since 2017. In May 2023, she joined ABC 25 Local Lifestyles to share recipes and tips for flavorful cooking. She also appears on CW7’s Daybreak Extra’s Joe’s Kitchen and is a contributor to Kentucky Monthly. You can follow her on Instagram @thekitchentransition and now on Facebook at The Kitchen Transition.
