Summer Corn and Tomato Chowder with Pearl Couscous


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My wife LOVES corn on the cob. So as soon as this fancy grass starts popping up at our local Farmer’s Markets, we indulge in the sweet, juicy kernels all summer long. I always grill more than we can eat in one sitting and using up the leftovers is a fun challenge for me. With this chowder recipe, I made my own stock utilizing the cobs after I removed the corn kernels and the result was a rich, slightly sweet, utterly delicious broth that I will definitely make again. Most chowders call for potatoes but since I didn’t have any on hand, I opted for pearl couscous instead. Feel free to use potatoes, if you prefer. Also, I went heavy on the corn kernels because I aim to please, but you can scale back on that per your preference as well.

Summer Corn and Tomato Chowder with Pearl Couscous 

Ingredients:

3 ears of Corn, kernels removed, cobs cut in half and reserved

2 fresh Tomatoes, diced

1/2 sweet Onion

2 Carrots, divided with one carrot chopped in half and the second carrot petite diced

2 dried or fresh Bay leaves

3 sprigs fresh Rosemary

3 sprigs fresh Thyme

3 cloves Garlic, skins removed

1 tbsp Better than Bouillon Chicken, or stock equivalent (use vegetable for vegan version)

1/4 cup Pearl Couscous

Salt and Pepper to taste

Garnish: 2 slices crumbled Bacon, chopped Green Onion

Method:

Tie the rosemary and thyme together with kitchen twine. Set aside. In a large dutch oven over high flame, bring 4 to 6 cups of water to a boil. Stir in the bouillon, add the corn cobs, herb bundle, bay leaves, carrot halves, half a sweet onion, garlic cloves, salt and pepper to taste. Reduce heat to low and simmer stock 30 minutes to 1 hour. Turn off the heat then remove and discard the corn cobs, herb bundle, and bay leaves. With an immersion blender, puree the remaining vegetables until smooth. Bring the stock back up to a rolling boil, add in the couscous, corn kernels, petite diced carrot, and diced tomato. Cover with a tight fitting lid, turn off the heat, and allow to rest at least 15 minutes or until the couscous is al dente. Taste and adjust seasoning as needed. Ladle chowder into bowls and garnish with bacon crumbles and green onion, if desired.

 

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2 Comments Add yours

  1. koolaidmoms says:

    Yum!!!

    Liked by 1 person

    1. Tiffany says:

      Thx!

      Liked by 1 person

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