This week’s French Fridays with Dorie recipe, Corn Soup, is decidedly un-French. In fact, living in europe I am reminded at the end of every summer that corn is not a native crop when I go to my local produce stand to try to buy some. Right now I would venture to guess that many farmers markets in the US are overflowing with corn. Here in Frankfurt my local produce stand had exactly 4 ears yesterday when I stopped by. When I lived in Chicago I would sort through the corn at the market and pick out the nicest looking ears. Here in Frankfurt I am happy to buy those 4 lonely ears and be on my way; luckily for me, they looked very good.
Dorie’s recipe (published here in Bon Appetit magazine) is made with a traditional mirepoix, fresh corn, milk, and seasoned with fresh rosemary & thyme. At this stage you might be thinking that this is no different from a typical american corn chowder, but Dorie does throw in a few french twists. First, she suggests that the soup be pureed and even strained before serving (a step I lazily skipped), which is definitely unlike the chunky corn chowders I ate as a kid. Second, she garnishes her soup with the oh so french creme fraiche, a thick and creamy topping similar in taste to sour cream. .
But at the end of the day it is taste which matters and not point of origin. Whether american or french, Dorie’s corn soup is tasty and satisfying and it gets two thumbs up from voters in my household.