Chilled Corn Chowder with Dill and Green Onions, Soup Recipe, Corn Recipe

Chilled Corn Chowder with Dill and Green Onions

This recipe was adapted from the cookbook Dairy Hollow House Soup and Bread by Crescent Dragonwagon. According to the author, "There is no earthly reason why something so simple should be so good. Much depends on the sweetness of the corn, so make sure it is fresh and good. Restorative, refreshing and easy."

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Chilled Corn Chowder with Dill and Green Onions

2 cups cooked corn kernels (3 ears)
1 bunch green onions, white and 2 inches of green, sliced
Juice of 1/2 lime or lemon
2 teaspoons fresh dill leaves
Salt and freshly ground black pepper to taste
4 cups Bulgarian buttermilk, divided*
Small fresh dill sprigs for garnish

* Bulgarian buttermilk is a richer and creamier buttermilk. If Bulgarian buttermilk is not available, substitute 1 cup whole-milk yogurt, 2 1/2 cups regular buttermilk, and 1/2 cup cream for the 4 cups of Bulgarian buttermilk called for in this recipe.

In a food processor, puree the corn, green onions, lime juice, dill, salt and pepper until smooth. Add 1 cup of the buttermilk and process until blended. Transfer the mixture to a bowl and whisk in the remaining buttermilk. Chill deeply.

Serve in frosted glasses or chilled cups, garnished with dill sprigs.

Makes 4 to 5 first-course servings.