Corn Chowder

30 ears just-picked sweet corn
2 tablespoons sugar
2 to 4 tablespoons unsalted butter
3 medium yellow onions
3 large cloves garlic, finely minced
4 cups water
¼ cup yellow cornmeal or as necessary
sea salt (optional)
freshly ground pepper
Tabasco sauce to taste (optional)
A cup low-fat sour cream
A cup chopped cilantro leaves, plus sprigs for garnish
¼ cup fresh chives, washed, dried, and chopped

Husk the corn and remove the silks. Place the husked corn in batches in a large pot of cold water with the sugar. Bring the pot to a boil over high heat and cook for exactly 1 minute after the boil is detected. Drain immediately. Once the corn has cooled enough to handle, cut the corn kernels from the cob. Scrape the cobs with the back of a knife to help release all of the corn milk. Reserve one-third of the best kernels for garnish. Process the remaining corn kernels through a juicer to extract all their liquids and flavor.

Meanwhile, place another large soup pot over medium heat. Add sufficient butter to just barely coat the bottom of the pot. Add the onions and garlic, cooking until tender and opaque and with a slight golden color appearing on their edges. Add the corn puree, 4 cups water, and half the cobs to the pot. Cook the soup at a simmer until the flavor is developed, about 1 hour. Add the yellow cornmeal, as necessary, to thicken slightly to chowder consis­tency, cooking about 5 minutes over medium heat to allow the cornmeal to thicken fully. Remove from the heat. Remove and discard the corn cobs.

Transfer the chowder in batches to a blender or food processor. Puree until smooth. Strain though a medium sieve. Season with salt (if using), pepper, and Tabasco (if using) to taste.

TO MAKE THE GARNISH: In a small bowl combine the sour cream, chopped cilantro, chives, and additional Tabasco to your taste. Chill until ready to serve.

TO SERVE: Ladle the hot chowder into rimmed soup bowls. Spoon a dollop of the sour cream mixture into the center of the soup. Place a sprig of cilantro on top and sprinkle with some of the reserved corn kernels. Serve at once.

MAKES 18 SERVINGS

Joslin Choices: 2 carbohydrate (bread/starch)

Per Serving: 180 calories (15% calories from fat), 3 g total fat (1 g saturated fat), 5 g protein, 38 g carbohydrate, 4 g dietary fiber, 6 mg cholesterol, 31 mg sodium, 368 mg potassium

Recipe by ...
Jimmy Schmidt
RATTLESNAKE
DETROIT, MICHIGAN

When Jimmy Schmidt takes to the kitchen your meal will be as glorious as the view of the river at this Detroit restaurant. Gourmet describes the restaurant as the "best city dining" in Detroit, where "power brokers hunker down over Jimmy Schmidt's down-to-earth American food." This chowder is a fine example.

The chowder can also be served chilled; adjust the texture as necessary by adding a little water and season with extra Tabasco to taste.

From The Joslin Diabetes Great Chefs Cook Healthy Cookbook, by Frances Towner Giedt, Bonnie Polin, Ph.D., and the Nutrition Services Staff of Joslin Diabetes Center.

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