Corn is at its peak now, and one of the great uses for it is to turn it into an elegant soup puree. The process is so simple. You take the kernels off the cob and put it into a large saucepot of sautéed onions. Add chicken stock and simmer for about 30 minutes. For extra flavor you can put the stripped cobs in with the soup while it simmers. It’s then pureed in a blender and heavy cream is stirred in. It’s served hot or chilled with snippets of chives and swirls of good extra-virgin olive oil.
Puree of local corn soup with chives and extra-virgin olive oil to garnish
Early fall evening light
I served it the other day before a main course of spatch-cocked chicken cooked on the grill. The method that I used for the chicken was a bit different too. Instead of putting the bird directly (or indirectly) over the heat I roasted it on the grill in two very hot cast iron skillets, with one on top of the other to weigh the bird down. I also brined the chicken the night before, but if you don’t have time, you can skip that step. For extra flavor enhance the fire pit with hickory or apple wood chunks.
The chicken is within the double skillets and the potato and carrots cooking alongside
Once your fire is very hot, put both skillets of similar size directly over the heat. Close the cover and heat for about 15 minutes until sizzling hot. Add the chicken, skin side up, which has been previously moistened with pureed garlic, lemon rind, rosemary, olive oil and honey. Put the other very hot skillet on top and roast on the covered grill for at least one hour. Afterwards, remove the top skillet and let the top brown for about 15 minutes or until the internal temperature reaches about 165 degrees.
While the chicken is roasting you can put small new potatoes in the top skillet with carrots and let them roast along with the chicken.
The underside of the chicken cooks perfectly in the heated skillet (left) and the skin side finishes cooking without being covered until nicely charred
I served a pound cake with salted caramel ice cream, which I bought at the Portland Farmer’s Market Saturday from Tourmaline Hill Farm, who makes several flavors and sells it at the market. It was fabulous ice cream, made with all local eggs, cream and milk. It’s sold in quart containers for $10 and well worth it.
My lemon pound cake with salted caramel ice cream and local blueberries
Puree of local corn soup with chives and extra-virgin olive oil to garnish
Ingredients
- 5 ears corn, shucked
- 4 tablespoons butter
- 2 medium onions, chopped
- 3 to 4 cups chicken stock
- 1/2 cup heavy cream
- Freshly ground sea salt and pepper
Instructions
- Prepare the corn by taking the kernels off with a sharp paring knife with a downward cut of the corn and scrape the cob with an upstroke, to extract the milk from the corn. Set aside in a medium mixing bowl.
- Melt the butter in a heavy-bottomed 4-squart saucepan. Add the onions and sauté gently for about 10 minutes, stirring often.
- Add the corn and mix in with the butter and onions. Add 3 cups of the stock, bring to a simmer, cover the pot with the cover ajar and simmer for about 30 minutes or until the corn is soft and the flavors have melded. Optionally you can put the scraped corn cobs in with the corn to cook along; this will concentrate the flavor.
- Let rest for 5 minutes then put into a blender and blend until pureed. Return to pot, season generously with salt and pepper and add the heavy cream. If it’s too thick, add more stock by the quarter cup until you have the right consistency. It should have a thickish, velvety texture. Serve warm or chilled. Garnish the soup with snipped chives and swirls of extra virgin olive oil.
,
