Darlings, when La Diva was asked to participate in the latest Dim Sum Sunday’s suggestion of refreshing summer soups, I instantly thought of classics: gazpacho, vichyssoise and chilled strawberry soup.
I hate all of those. I don’t know why, but I’m not so fond of the cool soup. Gazpacho to me tastes like I am eating a bowl of salsa. I know that there are a number of white gazpacho recipes as well that include grapes and almonds but again, that combo does nothing to titillate La Diva’s taste buds!
I’ve tasted a variety of chilled soups in many restaurants but every time I eat them, I think to myself, man, this is good, but it would be so much better if it was hot! As for fruit soup? Fuggedaboudit, NOT a fan. Besides, does refreshing always mean cold?
Wish we could see more corn varieties in the grocery. I wonder how many colored varieties you can actually eat and aren’t just ornamental? These look divine, click on the photo to enlarge!
The growing season in Southern Florida has been over for a few months now and I was weary of getting not-so-fresh-but-still-expensive organic produce at the grocery, so I joined an organic buying club. And, in my bountiful booty this past week (no, NOT that booty!!) were four lovely ears of sweet corn still in their silken husks.
La Diva usually keeps her corn simple and fresh: I like it on the cob with butta and salt. But, I knew we’d never eat that much in a few days so thought a corn chowda, something I never made before, was in high order.
I found the recipe online and decided to forgo the recipes I saw with the usual combo of shrimp and corn. This recipe called for bacon but you could make it without. (It was Sunday and La Diva wasn’t about to go traipsing to the grocery store to get one slice of bacon!) I also was out of carrots but the soup turned out just fine without both! You can find the recipe by clicking here and it is perfect for vegetarians and hearty enough for meat-lovers as well.
Fresh corn chowda with a sassy little chive and tomato garnish! Go on and click, darlings, it’s so divine!
As the soup was cooking and the milk base being flavored by the shucked corn cobs, La Diva wondered how this broth was going to come together? To me, it tasted like warm milk and butter.
Ahhh….but I was wrong. By the time I’d served it up, fresh, light and full of corny deliciousness, it was a delightful and FLAVORFUL summer soup. The potatoes aided in the satiety factor and the fresh corn just pops in your mouth! My sidekick, DJ Nevah L8, a big guy with a big appetite to boot, not only loved it but went back for seconds. The next day, the soup was even better, giving the potatoes a chance to soak up the seasonings and flavors to meld.
Back in the old days, corn was transported across the country on toy trains, ear by ear and load by load. Really!
Want to see what soups other participants in Karmic Kitchen’s Dim Sum Sunday have made? Please click here, the great Shamu at Karmic Kitchen has posted what looks like some pretty incredible tomato soup….and NOT the traditional type!
Who knows, a recipe and photo could catch La Diva’s eye and change my entire attitude about chilled soup! Ciao, darlings!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party
Originally posted 2009-07-30 01:13:00.