Page 52 - Flathead Beacon // 6.18.14

52 | JUNE 18, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM

SIDE DISH Chef Howard Karp

Chilled Yellow Corn Soup

P
ERFECT FOR SUMMERTIME transfer the solids to a blender. Add a lit-
get togethers and family style din- tle bit of broth as needed until the soup

ners, here’s a refreshing and tasty has the consistency of a thin chowder,
chilled soup that presents well with and process until smooth (careful not to
striking colorful garnishments.
make it too thin). Pass the soup through
Serves 6 to 8.
a ine sieve. Season with lime juice, cover
and refrigerate.
INGREDIENTS FOR SOUP:
• 4 tbsp. extra virgin

olive oil
• 5 shallots, peeled
and thinly sliced
• 4 garlic cloves,
thinly sliced
• 2 leeks (white part
only, cut in half,

cleaned and sliced
thin)
• 12 cups corn ker-
nels (from 20 ears of
corn)
• Sea salt and white
pepper to taste
• 3 tsp. Montana

Honey
• 8 cups corn stock
(recipe below)
• 2 leaves of fresh sage GARNISH FOR SOUP:
• 3 limes, for juicing
• 2 tsp. extra virgin olive oil
• 1 cup corn kernels
To make your own corn stock, boil • 1 cup zucchini skin on inely diced
the stripped ears of corn in a large pot
• Sea salt and white pepper to taste
with carrots, onion, celery, a few sage • 18 cherry tomatoes, halved
leaves and garlic. Simmer for 30 min- • 4 radishes, sliced thin
utes, then strain and discard solids, re- • Dry sea weed, julienned
taining stock.
In a large stock pot, heat the olive oil Just before serving, prepare the gar-
over medium-low heat. Add the shallots, nish. In a small sauté pan, heat the olive
leeks and garlic, and stir often for ive oil over medium heat and add the zuc-
minutes. Add the corn kernels, season chini and corn. Sauté for two minutes

with salt and pepper and stir for an ad- and season with salt and pepper. In a
ditional few minutes. Add the honey and small bowl, season the tomatoes and
corn broth and bring to a simmer, then radishes with olive oil, salt and pepper.
add the sage leaves. Simmer for four Ladle the soup into bowls and top
minutes, being careful not to overcook with corn, zucchini, radishes, tomatoes
the soup.
and seaweed.
Separate liquids from solids and

Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead
Valley Community College. For more information about the program,
visit www.culinaryinstituteofmt.com.

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