Asparagus Corn Chowder

Local asparagus has arrived! This week it was back up to $4-$7 a pound, but a week ago one of the smaller farmers was offering $3 a pound or two for $5. Who can argue with that? And so the orgy of aspargus dishes began.

This soup is a variation on the Greens potato corn chowder that I've made for years. Back when I was vegan, my dad remarked with wonder that it tasted as rich as a cream based chowder. I'm not sure I'd go that far, but that's part of the beauty -- it's extremely flavorful while being relatively low in fat.

Asparagus Corn Chowder

7 cups vegetable broth

5 ears sweet corn

1/2 lb potatoes (white or yukon gold recommended), cubed

1 T butter

1/2 T olive oil

large yellow onion, diced

4 cloves garlic, diced

1/2 t thyme, chopped

1 t basil, chopped

1/2 lb (approx. ten stalks) asparagus, ends trimmed, cut into 2" pieces

1/4 cup dry white wine

salt and pepper

Shave the corn from the cobs with a large sturdy knife. Set aside 2 cups and put the rest (2-3 cups) in a large soup pot. Use the back of the knife to scrape the remainder of the cornflesh from the cobs into the pot. Add the potatoes, 2cups of the stock, and a bit of salt and pepper and bring to a boil. Reduce to a simmer and cook until the potatoes begin to break down, 20-25 minutes. Add two additional cups of stock and then blend the soup to a smooth puree.

While the soup is simmering, melt the butter with the olive oil over medium heat. Add the onion and saute until translucent and beginning to color. Add the garlic and herbs and cook, stirring occaisionally, until they become fragrant. Add the remaining corn and asparagus and cook until the vegetables become tender. Add the wine, and cook another couple minutes until most of the wine has cooked off.

Add the sauted vegetables to the blended soup. Add additional stock (or milk, or cream), until the soup reached the consistency you like, and cook at a low simmer for another 15-20 minutes to allow the flavors to combine. Add additional salt and pepper to taste. You can top each soup bowl with additional shredded basil or grated hard cheese, as we did here

Julie brought some more asparagus back from the Dorns this weekend, so we can enjoy delicious dinners (and fragrant urine) for a while more.