Recipe: Chilled Corn Chowder with Dill and Green Onions (food processor)
SoupsCHILLED CORN CHOWDER WITH DILL AND GREEN ONIONS
"There is no earthly reason why something so simple should be so good. Much depends on the sweetness of the corn, so make sure it is fresh and good. Restorative, refreshing and easy."
2 cups cooked corn kernels (3 ears)
1 bunch green onions, white and 2 inches of green, sliced
juice of 1/2 lime (or lemon)
2 teaspoons fresh dill leaves
Salt and freshly ground black pepper (to taste)
4 cups Bulgarian buttermilk, divided use*
1 small fresh dill sprig (for garnish)
In a food processor, puree the corn, green onions, lime juice, dill, salt and pepper until smooth. Add 1 cup of the buttermilk and process until blended.
Transfer the mixture to a bowl and whisk in the remaining buttermilk. Chill deeply.
Serve in frosted glasses or chilled cups, garnished with dill sprigs.
*Bulgarian buttermilk is a richer and creamier buttermilk. If Bulgarian buttermilk is not available, substitute: 1 cup whole-milk yogurt, 2 1/2 cups regular buttermilk and 1/2 cup cream for the 4 cups of Bulgarian buttermilk called for in this recipe.
Makes 4 servings
Adapted from source: Dairy Hollow House Soup and Bread by Crescent Dragonwagon
"There is no earthly reason why something so simple should be so good. Much depends on the sweetness of the corn, so make sure it is fresh and good. Restorative, refreshing and easy."
2 cups cooked corn kernels (3 ears)
1 bunch green onions, white and 2 inches of green, sliced
juice of 1/2 lime (or lemon)
2 teaspoons fresh dill leaves
Salt and freshly ground black pepper (to taste)
4 cups Bulgarian buttermilk, divided use*
1 small fresh dill sprig (for garnish)
In a food processor, puree the corn, green onions, lime juice, dill, salt and pepper until smooth. Add 1 cup of the buttermilk and process until blended.
Transfer the mixture to a bowl and whisk in the remaining buttermilk. Chill deeply.
Serve in frosted glasses or chilled cups, garnished with dill sprigs.
*Bulgarian buttermilk is a richer and creamier buttermilk. If Bulgarian buttermilk is not available, substitute: 1 cup whole-milk yogurt, 2 1/2 cups regular buttermilk and 1/2 cup cream for the 4 cups of Bulgarian buttermilk called for in this recipe.
Makes 4 servings
Adapted from source: Dairy Hollow House Soup and Bread by Crescent Dragonwagon
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