This Chilled Corn Chowder recipe was slightly 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 is the perfect summer soup to serve your family and friends when the local corn is available. Learn all about Fresh Corn.
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Cutting corn off the cob - In a shallow bowl, hold ears of corn upright and, with a sharp knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs. -
In a large pot with salt in the water, simmer corn, covered, 20 minutes, or until very tender. Remove from heat.
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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.
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Serve in frosted glasses or chilled cups, garnished with dill sprigs.
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Makes 4 to 5 first-course servings.
* Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk.
** 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.