SPICED CORN ON THE COB AND CHOWDER

This recipe is from “Mr. Todiwala’s Spice Box: 120 Recipes from Just Ten Spices” (Mitchell Beazley, $29.99), although Food Editor Peggy Grodinsky adapted the soup to suit herself. As she was taking a picture of the chowder, Press Herald photographer Brianna Soukup suggested substituting coconut milk for ordinary milk, an excellent idea.

FOR THE CORN

(Bhuna Bhutta)

Serves 2 or 4, depending on whether you hold corn kernels for the soup.

4 cobs of corn, husked and silks discarded

3 cups whole milk

1 1/4 cup chicken or vegetable stock

2- to 3-inch piece unpeeled ginger root, sliced about 1/4-inch thick

3 to 4 cloves, lightly crushed

2-inch piece of cinnamon stick

2 dried red chiles

4 to 5 black peppercorns, lightly crushed

Butter, for spreading

Red chili powder, for sprinkling

Salt and freshly ground pepper

Put the corncobs, milk and stock in a large saucepan. Add the ginger, cloves, cinnamon, red chilies, crushed peppercorns and some salt, and top off with just enough water to cover the corn. Bring to a boil over medium heat, then cook at a low simmer 15 to 20 minutes, or until the corn is tender. Set aside to let cobs cool in the liquid.

When you are ready to serve, lift the cobs out of the pot and drain thoroughly on paper towels. Do not pour out the cooking liquid – you will need it to make the soup.

Meanwhile, heat the broiler until very hot. (If you like, reserve two of the cobs for the soup.)

Place the cobs under the broiler and cook, turning as needed, until they are hot and lightly browned.

Spread with butter and sprinkle with salt, pepper and a dash of red chili powder. Serve.

FOR THE SOUP

Serves 5 to 6

Reserved broth from Spiced Corn on the Cob

3 to 4 potatoes, diced small

1 stalk celery, diced small

1 medium-sized onion, diced

2 carrots, peeled and diced small

Healthy handful of green beans, tipped and cut into 1-inch lengths

Vegetable stock or water, as needed

2 reserved corn cobs from Spiced Corn on the Cob

Chopped cilantro or parsley, to garnish

Strain the broth, discarding the spices, and return to the soup pot. Add the potatoes, celery and onion. Cook for about 15 minutes until the vegetables are tender.

Using a slotted spoon, remove about half the potatoes and set aside. Puree the remaining vegetables and the broth in a food processor (or with an immersion blender). Add more stock or water if the soup is too thick. Return to soup pot.

Add the carrots and green beans, and simmer until almost tender, about 10 minutes.

Meanwhile, slice the corn kernels from the cob. Add the reserved diced potato and the corn kernels to the broth. Simmer to warm. Serve the soup garnished with cilantro or parsley.