Summer Corn Cob Chowder

Ingredients:

2 Tablespoons olive oil

6 large ears of corn (to be cooked with the kernels cut off)

2 leeks, cleaned and white part only, chopped

2 stalks celery, chopped

3 cloves of garlic, minced

3 cups homemade vegetable broth

1 ½ Tablespoons flour

1 ½ Tablespoons sweet butter

6 tarragon leaves

12 sprigs of chives, finely chopped

Salt and pepper to taste

Garnish: sour cream, yoghurt, lobster or crab meat, or freshly chopped vegetables of choice 

Cooking Directions:

1.       Place all of the cobs in a pot of water and boil for 15 minutes.

2.       Add olive oil to a Dutch oven ove a medium flame. 

3.       Add leeks, celery and garlic and a pinch of salt.  Sauté until translucent.

4.       Add flour and butter to the mixture to form a roux. Cook for another three minutes.

5.       Add the vegetable broth and stir well. Cook for two minutes.

6.       Add all but a handful of fresh corn kernels to the Dutch oven.

7.       Add tarragon leaves and half of the chives plus two ladles of  corn broth to the Dutch oven mixture. Cook for 15 minutes.

8.       Remove the herbs from the mixture.

9.       Puréee the contents of the Dutch oven.

10.   Add in the extra kernels and add any additional corn liquid to desired consistency.

11.   Serve in warm bowls along with a teaspoon of fresh corn kernels or any other toping of your choice.

12.   Sprinkle with chopped chives.

Serves:6-8

Recommended wines:  Unoaked Chardonnay or slightly oaked; off-dry Riesling; Chenin Blanc; Pinot Gris; or Riche, an extra dry sparkling wine from Napa Valley’s Chandon winery.