Meatless Monday #4: Corn and Bok Choy Chowder

March 12, 2012

I know we are probably not done with winter yet, but I took a bag of summer out of my freezer in the form of corn. It’s the very corn I bought last summer. I took the kernels off the cob so I could have that taste of fresh corn when the snow flies. You can substitute corn from the grocery store. This chowder is packed with flavor from the stock made from the corn husks cobs and a bevy of veggies like zucchini, bok choy and onions.

Corn and Bok Choy Chowder

Serves 8-10

4 large ears of cooked corn on the cob
1/4 cup diced pancetta
2 tablespoons olive oil
1 onion, minced
2 cups chopped bok choy
1 sweet potato, peeled and diced
2 medium zucchini, diced
3 tablespoons flour
Salt to taste
1 1/2 cups evaporated milk
1/4 cup heavy cream
2 cups reserved corn water
1/4 cup minced fresh parsley
3 tablespoons minced fresh thyme
Grinding black pepper
Dash of paprika

Strip the corn kernels from the cob and set aside. Place the cobs in a pot, cover with water and bring to a boil. Lower the heat and cook 10 minutes. Discard the cobs and reserve 2 cups of the water.

In a soup pot cook the pancetta in the olive oil until the pancetta begins to render its fat. Stir in the onion, bok choy and sweet potato. Stir well, cover the pot and cook until the vegetables begin to soften, about 8 minutes. Stir in the zucchini. Sprinkle the vegetable with the flour and add salt and pepper to taste. Stir in the evaporated milk, heavy cream and reserved corn water. Bring the mixture to a boil, then reduce the heat to simmer and cook for 10 minutes. Correct the seasoning with salt and pepper; stir in the parsley and thyme. Serve hot.

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