Sweet Corn & Green Tomato Chowder

Summer soup of diced vegetables in a light creamy broth

What grows together, goes together - Sweet corn, green tomatoes, zucchini and basil capture the flavors of a summer garden. In Arizona, you can make it again in the late fall.

3 ears of sweet corn, shucked
½ t. grapeseed oil
Pinch of salt
½ T. butter
1 t. oil
1 c. small dice onion, white or yellow
½ c. small dice celery, thick strings peeled, if necessary
½ c. sliced carrot (cut the thicker part in half to create half-moons)
2 cloves garlic, minced
1 sprig rosemary 
2 sprigs thyme
1 ½ t. salt, divided
Freshly ground black pepper
⅛ t. cayenne pepper, if desired
1 qt. vegetable stock
1 medium zucchini, small dice (remove pithy center if seedy)
2 medium sized green tomatoes, small dice
¾ c. light cream
Fresh basil leaves, torn
Freshly ground black pepper

6 qt. dutch oven or stock pot
Outdoor grill or gas stove

Blanching Corn: Bring a pot of salted water to a boil. Blanch ears of corn quickly, just until the color brightens (about 1 minute). Remove from water and allow to cool. Dry corn off, rub with oil + sprinkle with salt. Grill until lightly and evenly blackened, taking care not to scorch the oil. Remove from heat and let cool. Cut kernels off and reserve cobs.

To use a stove-top flame: Rest a metal grate over the burner or use a comal. Find a setting where the flame is below the grate. Place cobs over flame and rotate regularly. Get good color all around, but don't char!

To grill outside: Follow the same method over wood, coals or a gas grill.

Heat oil and butter in dutch oven and sauté onion, celery + carrot until softened, but not browned. Add garlic, herbs, 1 t. salt and cayenne, if using. Sauté about 2 minutes until you can smell the garlic and herbs. Add reserved corn cobs and stock. Bring to boil and reduce to simmer. Simmer 12-15 minutes. Remove corn cobs and reserve.

When cool enough to handle, grate cobs on a box grater and add kernels and corn 'milk' back into stock. Try a carrot to confirm it has softened. Increase heat to medium, add the corn kernels, zucchini and tomatoes. Season with ½ t. salt and let simmer 3-4 minutes. Do not overcook‒ the corn should still be crisp, the tomatoes and zucchini should be tender but not mushy. Turn off heat, add light cream and basil. Ladle into bowls and garnish with basil chiffonade and black pepper.

**It's tempting to substitute tomatillos for green tomatoes, but tomatillos are so tangy they take away from the sweetness of the corn.

**If you want to be extra - whip heavy cream to 'firm peaks,' and fold in torn basil. Serve whipped cream tableside and let each person add a dollop to their bowl.

Sweet corn, shucked