If ever there was a comfort food, it has to be soup. Forget Oprah with her mashed potatoes, and forget everybody else with their chocolate chip cookies and carbo-loaded bread. What could be a better serotonin booster on a bleak, snowy evening than a warm bowl of thick chowder? The owners of The Carving Board Café, located in Albemarle Square, have a spicy cure for the winter doldrums—Grilled Corn Soup with Chili Cream.
 Justin Van Der Linde updates good ol’ corn chowder with a bit of Southwestern zing. |
“I’ve always been a fan of corn chowders so this is kind of a New-Age version,“ says Carving Board Café co-owner Justin Van Der Linde, who created this recipe along with his partner Candice Liptak. Van Der Linde says it’s that touch of Mexican flavor from the chili powder that gives the soup added zing, “which is nice in these winter months to keep you warm.” he says. “Plus, sometimes corn chowders are a little bland so this has a little spice to it. The grilled flavor is really nice too.”
The Carving Board Cafe’s Grilled Corn Soup with Chili Cream
5 ears fresh sweet corn on the cob (husks removed)
2 oz. olive oil
5 oz. diced onion
5 oz. diced celery
5 oz. diced carrot
5 cloves garlic, minced
2 jalapeno chilies, minced
2 qt. vegetable stock
5 oz. heavy cream
Chili Cream (combine the following and keep refrigerated)
5 oz. sour cream
2 Tbs. chili powder
salt and pepper to taste
Brush corn with 1 oz. olive oil and grill on either a char-grill or flat grill until kernels are golden brown. Turn frequently. Remove corn from grill and allow to cool. In a large stockpot, heat 1 oz. of olive oil over medium high heat. Sauté diced onion, celery, and carrot until the onion is translucent, adding the garlic and jalapenos in about halfway through. Add vegetable stock. Remove corn from the kernels and add to the pot. Simmer until all vegetables are tender. Purée soup in either a food processor or with an immersion blender. Bring soup back to a simmer and reduce to a medium consistency. Remove from heat and add the heavy cream. Ladle into preheated soup cups. Garnish with a dollop of chili cream and enjoy! Serves 10.