FOR THE SOUP
3 plump ears of corn
tablespoon olive oil
1/2 medium onion, diced
1 small carrot
1 clove garlic
3 cups water, vegetable stock or chicken stock
2 tablespoons butter or cream
1/2 small zucchini julienned
fresh basil for garnish
FOR THE WILD STRIPED BASS
1/2 lb/person of wild striped
Preparing the Corn Stock
Note: How many cups of
corn from 1 ear? 1 1/2 medium corn ears = 1
cup of corn
will need 1 1/2 corn cob /person for this dish.
Use either mixed or all yellow corn. When you
buy the corn make sure they are nice and plump
to the feel with large kernels. Also, try to
buy same day corn if possible. Corn looses sugar
content very quickly.
Shuck the corn... then
cut the kernels off using a sharp
knife. It is also possible to use
a mandolin set on the thick setting
for this. Reserve some of the kernels
Coarsely chop 1/2 onion,
1 small carrot, and one clove garlic
and add them to a medium sized pot.
Sweat the vegetables with a tablespoon
of olive oil. Add the corn kernels
(reserve some for garnish). Season
lightly with salt and pepper, and
cook another five minutes and a medium-low
flame stirring several times to prevent
any of the vegetables from browning.
Add 3 cups water (or 3 cups light
vegetable stock, or light chicken stock). Note:
if the corn is very fresh I suggest using only
water at this point. Allow the mixture to come
to a boil, lower the heat and simmer for 3-5
minutes. For additional flavor it is recommended
to add the shucked corn stalks (broken in half)
the the cooking liquid.
Set the pot on a cool burner and
let rest till the liquid has cooled enough to
put into a blender.
some of mixture into the blender. Try
not to go past the half-way mark if the mixture
is still warm. Hold the top down to the blender
using a towel since hot liquid may escape and
burn your hand. Blend the mixture in batches
and then pass through a course sieve. If you
want a smoother soup use a finer sieve. Return
the soup mixture to the pot and add the reserved
corn kernels.Add salt and pepper seasoning if
needed. This is your basic corn chowder stock.
The soup can be put in the refrigerator and
last till the next day holding most flavors
at this point.
Taste the soup and see if it needs
to be richened up with cream or butter. A very
fresh creamy corn may not need these ingredients.
FOR THE ZUCCHINI
Par boil the zucchini juliennes and set aside.
Preparing the Striped Bass
Score the bass as shown above
1/2 the way into the fish. By cutting through
the skin this way it makes it easier to eat
along with the soup.
Season both sides of the fish
and sear skin side down till crispy. Turn the
fish and let cook for another minute. The fish
will continue to cook when the hot soup is added.
serving reheat the corn chowder stock. Taste
the soup and see if it needs butter and/or cream.
I find that the fresher and sweeter the corn
is, the less butter or cream is needed. Reheat
the zucchini. Set up the soup bowls. Pour a
cup of corn soup into each bowl and garnish
with the zucchini. Add some fresh basil as a