Corn Chowder II: Zucchini and Tomatoes
This warming chowder is made by sauteing chopped onions and fresh corn kernels and then simmering the mixture in chicken stock. Cubed zucchini and diced plum tomatoes are added to the broth during the final 10 minutes of cooking. To finish the soup, a little shredded Jack cheese is melted in a saucepan of heated half and half, and the cheese mixture is then stirred into the chowder. This first course can also be prepared a day ahead and reheated.
CORN, ZUCCHINI AND TOMATO CHOWDER
4 1/2 tablespoons olive oil
1 1/2 cups chopped onions
4 1/2 cups fresh corn kernels (kernels scraped from about 9 ears corn)
7 cups chicken stock
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
3 cups cubed zucchini, unpeeled, ends cut off, cut into 1/2-inch cubes
2 cups diced plum tomatoes, unpeeled, stems removed, halved lengthwise with seeds discarded, cut into 1/4-inch dice
1 1/4 cups half and half
1 1/2 cups shredded Jack cheese with peppers
Heat olive oil until hot in large, heavy, deep-sided pan set over medium-high heat. Add onions and cook, stirring, just until slightly tender, about 3 minutes. Add corn kernels and cook and stir another 3 minutes. Add stock and season to taste with salt and pepper. Bring mixture to simmer and cook, uncovered, until corn is tender, 15 to 18 minutes.
Add zucchini and cook until tender, about 6 minutes. Add tomatoes and cook 3 to 4 minutes. Remove soup from heat and set aside few minutes.
Heat half and half in heavy saucepan set over medium-high heat until hot but not boiling. Whisk in cheese gradually, handful at time, making certain each addition has melted before adding next. When all cheese has been incorporated and mixture is smooth, remove from heat.
Replace soup over medium heat and gradually pour cheese mixture into it, stirring constantly. Season to taste with salt and pepper, if desired. If not serving immediately, cool, cover and refrigerate soup and reheat, stirring, when needed. Soup can be made up to 1 day ahead.
To serve, ladle soup into 8 individual soup bowls. Serve hot. Makes 8 servings.
