Chilled Corn Chowder with Dill and Green Onions


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


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."

Chilled Corn Chowder

Check out more of Linda's great Soup, Stew, and Chili Recipes and Corn Recipes.
 


Shop What's Cooking America - Easy on-line shopping for all your soup making needs such as soup pots, soup ladles, cast iron Dutch ovens, crock pots/slow cookers, immersion hand blenders, vegetable peelers, soup bowls, soup spoons, and Linda's favorite Super-Fast Thermapen Thermometer.



Chilled Corn Chowder with Dill and Green Onions

Recipe Type: Soup, Corn, Buttermilk
Yields: 4 to 5 servings
Prep time: 20 min


Ingredients:

2 cups cooked corn kernels (3 ears of corn)
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.


Preparation:

Learn How To Boil Corn On The Cob.

Boiling is the quickest, easiest, and tastiest way to prepare fresh corn. Too many people do not know how to correctly boil fresh corn on the cob. It is a very easy technique and produces the most delicious corn on the cob. Corn should be cooked quickly and not left to sit in the boiling water very long. Fresh corn is at its best when it is very milky inside. If overcooked, it will dry out quickly.

In a food processor, puree the cooked 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.