Grilled Corn Chowder

To grill the corn:

1. Over medium heat, place the corn (in their husks!) on the grill, directly over the heat. Turn the corn every 2-3 minutes, when the husks begin to blacken. The silk or ends of the husks might catch fire as they dry out. I think this adds an amazing smoky flavor to the corn, but if you’re scared (chicken!), just make sure to trim those bits off before you put them on the grill. (Practice proper safety! Always use long tongs when handling the corn, and keep your digits away from the flame.)

2. When the husks are good and charred and the kernels are mostly cooked, remove the corn from the grill and place it in a pan or bowl you have standing by until it cools down a bit. Carefully peel back and remove the husks, watching out for any trapped hot steam. Place the naked ears (teehee!) back on the grill and turn every 1-2 minutes, or until as many kernels as possible have browned and caramelized. Brown = sweet flavor!

3. Remove the corn from the grill, and when it is cool enough to handle, cut the kernels from the cob. Scrape the back of your knife along the cob to really get all the creamy corn bits out of there. Set the kernels aside, and reserve the empty cobs as well (don’t throw them away!).

To make the soup:

1. In a Dutch oven or soup pot over medium heat, sauté the onion and shallots in 1 Tablespoon of olive oil and 1 teaspoon of salt until they are soft and starting to brown, about 10 minutes. Add the garlic and jalapeno and cook another 3 minutes, until softened. Add the potato and cook until starting to soften, about 5 minutes. Add the remaining teaspoon of the salt, pepper, paprika, coriander, celery salt, cayenne, oregano, tarragon, and cumin, stir to coat the vegetables, and let it cook for about a minute, until the spices release their fragrant oils.

2. Increase the heat to high and deglaze the pot with the sherry, making sure to scrape up any flavor bits from the bottom. Bring the sherry to a simmer and let it reduce by half, to about 1 cup of liquid. Add the chicken broth, and when it has come to a boil add the reserved empty corn ears. Reduce the heat to low, cover the pot and simmer for at least 30 minutes. The longer you let it simmer, the more flavor the soup will have. I would shoot for an hour if you have the time.

3. While the soup is simmering, preheat the oven to 425 degrees. Spread the chopped cauliflower in a single layer in a roasting pan, and toss with the remaining Tablespoon of olive oil. Roast in the oven for about 20-25 minutes, or until the cauliflower is soft and starting to brown around the edges. Check on it about 10 minutes in and give it a good stir so it browns evenly.

4. When the soup is simmered to your satisfaction, remove the pot from the heat and let it cool down a little. Remove and discard the ears of corn, and stir in the roasted cauliflower. When it is cool enough, puree the soup using an immersion blender, blender, or food processor.

5. Place the soup back over medium-low heat. Add the reserved corn kernels, cream, and milk. Bring the soup to a bare simmer and let it cook for 10 minutes or so, just to let all the flavors come together.

6. Stir in the chopped cilantro at the very end and serve.