Summer Squash and Sweet Corn Chowder
While everyone else is itching for pumpkins I’m trying to hold onto every last flavor of the Summer season that I can! With only a month or so until we fall into Autumn, I’m also trying to take advantage of the bountiful and inexpensive Summer produce while it lasts and this Summer Squash and Sweet Corn Chowder does just that.
If there is anything that you have left at the end of the Summer season it’s probably sweet corn and squash! This chowder, while isn’t necessarily a 30-minute meal, is still a great weeknight option because most of the cook-time is just simmering, making it a great multi-tasking dinner option. All in, you’re looking at maybe 45 minutes, because we are going tome our own stock, but trust me, it’s totally worth it.
What you are going to need to buy:
Fresh Sweet Corn (4 ears) - (I repeat, fresh…as in, on the cob, as in, not in a can!)
Yellow Squash - (I like the look of the yellow squash mixed with the yellow corn in this recipe….but if you’ve got zucchini to get rid of you can absolutely use that.
Mushrooms - 1.5 to 2 cups (We like either shiitake or cremini mushrooms. If you live in the South East and can find the “gourmet blend” at your local Publix, even better!)
Carrots
Medium Shallot, diced
Minced Garlic - (from the jar is fine…here is a great option from Spice World!)
Olive Oil
Salt and Pepper
Fresh Thyme
Dry White Wine - (Remember, if you wouldn’t drink it…don’t cook with it)
All Purpose Flour
Your favorite plant based milk - (I used the Forager Project Brand Half & Half)
Scallions, for garnish
What you are going to need to do:
Step one is to prep your corn. Remove the husks and as much silk as you can. Rinse and pat dry.
Using a sharp knife, remove the kernels from the cob, cutting as close to the cob as you can. Watch your fingers. Place corn in a large bowl and set aside.
In a large pot bring 6-8 cups of water to a boil, with 3 tablespoons of salt and 2-3 stems of fresh time. Once water is simmering, add your corn cobs to the pot (If your corn cobs are too large just cut in half) and allow to simmer for 30-35 minutes, stirring occationallly, while you prepare the rest of the vegetables. Stock should reduce by about half.
Chop shallots, squash and carrots into small pieces (about 1/2” thick) Mushrooms can remain slightly larger, as they will drastically shrink down when cooked.
In a large skillet, over medium heat, cook sweet corn and carrots with 2 tablespoons of olive oil, and a pinch of salt and pepper, until bright yellow and slightly softened. (3-5 minutes) Reserve 1/2 cup of corn/carrots for garnish when serving and set the rest aside in a large bowl.
In the same skillet, over medium heat sauté, in olive oil, garlic, squash, shallots, and mushrooms, being careful not to let. the vegetables take on too much color, or stick to the bottom of the pan. (about 5 minutes) After shallots have turned translucent, and mushrooms have reduced in size, add the corn and carrot mixture back into the skillet and sprinkle over 2-3 tablespoons of all purpose flour. Stir veggies to incorporate the flour. Cook for one-two minutes until the flour smells slightly nutty.
Deglaze the skillet with 1/4 cup of dry, white, wine and stir, somewhat vigorously, to thicken. Slowly add 1 cup of strained corn cob stock to the skillet. Reduce heat and set skillet aside.
Strain out all solids from the corn cob stock and gently add all of the vegetables into the stock pot. Mix until well incorporated, making sure there are no lumps. Increase heat to medium and add 2 cups of your favorite plant based milk. Bring to a light boil, reduce heat and let simmer for another 5-7 minutes before serving. Taste for seasoning. At this point, it almost always needs back pepper!
Serve sprinkled with a tablespoon on the reserved corn/carrot mixture from earlier and the diced scallions.
Additional, top with your favorite brand of vegan cheddar spreads - (We love the Cheddar Shreds from Follow Your Heart)
Serve and enjoy!