Fresh Jersey Corn Soup Is As Good As It Gets
It’s that time of year when Jersey corn is at its peak. If you’re familiar with my web site and have read my posts, you’ll know I am a huge fan of fresh corn from New Jersey and now Pennsylvania. So I’m always on the look out for new ways to prepare fresh corn other than my favorite corn on the cob with butter and salt & pepper.
This weekend Katy McLaughlin from the Wall Street Journal wrote about the “Cream of the Crop” and included seven recipes featuring corn. They all looked great but one recipe caught my eye and I’m not sure if it was the title or the fact that it was from the year I graduated college. It was the oldest recipe featured and made me feel somewhat dated but I’ll get over it.
The recipe is from the innovating chef, Jeremiah Tower and adapted from his cookbook Jeremiah Tower’s New American Classics. If you are not familiar with Chef Tower, he is often credited with creating the style of cooking known as California cuisine at Chez Panisse in Berkeley, California. You know, of Alice Waters fame. There is so much I need to learn about Chef Tower so I promise to study up and write a post in the future.
Cream of Corn Soup with Shrimp Butter Recipe
For the Soup
2 tablespoons unsalted butter
8 ears fresh corn
½ tablespoon fresh marjoram leaves
2 cups + a splash of chicken stock
1 cup heavy cream
For the Shrimp Butter
¼ cup cooked shrimp
6 tablespoons unsalted butter
½ teaspoon salt
How To Prepare At Home
Prep Your Ingredients: - Cut the kernels off the ears of corn and cook the shrimp.
In a large saucepan or soup pot, melt two tablespoons of butter over low heat. Add the corn kernels, marjoram leaves and the splash of chicken stock. Cover and cook over low heat for 5 minutes.
Meanwhile (I put "meanwhile" in bold type so you notice it right away) bring the chicken stock to a boil and when ready, pour it over the corn mixture. Bring it back to a boil and immediately remove from heat.
Using an immersion blender or a blender if you don't have one, puree the corn mixture. Strain through a fine meshed strainer and discard any solids left over. If you don't have a good strainer or you like your soup with more texture or you just hate straining soups, forget this step.
Puree the shrimp with 6 tablespoons butter and ½ teaspoon salt in a blender or food processor until smooth.
Just before serving, add the heavy cream to the soup and bring to a simmer. Serve it soup bowls and add a dollop of the shrimp butter to the middle of the bowl.
Could this soup be any easier or sound more delicious?
Copyright 1997 - 2013 The Reluctant Gourmet