I made this dish based on a recpie that appears in the August 2007 Bon Appetite magazine. It's amazingly simple - sauteed onion and celery, then simmered with fresh corn cut off the husk in water, served around a crab and avocado ceviche marinated in olive oil and orange juice. Salt, pepper, puree - done. Serve cold. I might add a touch of heat next time (spicy chowders are definitely amazing) in the form of red pepper flakes or a touch of fresh jalepino pepper sauteed with the onion and garlic, and maybe use a vegetable broth instead of water for depth (unless you have perfect corn picked fresh from the stalk, which you would want to really showcase). With slightly less than amazing corn from the grocery store, the vegetable broth would have helped a touch.
And a glass of pinot grigio.
I also have no food processor, which seems absurd. I tried to mix it in my mini-prep, but instead of getting velvety goodness, I got tiny chunks of rustic corn hash-ness. The mini-prep also has a tendency to leak while prepping, and much soup was lost to the floor, counter and walls. Someday, a food processor is definitely in order.
I took these three photos of it. I'm trying to spruce up my photography skills so if you can identify which is the best photo and why, I'd love to hear about it. (I'm partial to the first photo)
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