Chilled Corn Chowder With Basil Chili Oil

The summer corn is so delicious this year!   Underwood Family Farm and I have become very close this summer. I figured out what to do with all that delicious corn I can't resist!  A great chilled corn chowder for all that farmstand corn. We keep the corn simple and delicious, only adding a touch of salt, and a broth made from water and the husks.  No dairy is necessary in the creation of this creamy goodness, which makes me and my sinuses very, very happy.  (I recently found out I have allergic reactions to soy and dairy) But on the plus side, MiddleBar is rockin' some delicious allergen-friendly recipes these days :)

6 ears of corn
2 quarts of water
1 small onion tiny dice
1 cup basil leaves
1 generous pinch chili flake
1/2 cup olive oil
1 clove garlic peeled
salt

1. Cut the corn kernels from the husks and put aside. Milk the husks by pressing the back of a knife along the husk over a pot of 2 quarts of boiling water and add to pot. Bring to a boil, reduce heat and simmer for 15 minutes.

2. In a tablespoon of bacon fat, melt onions until translucent 7-10min. Add corn kernels and cook for 1 minute more. Remove from heat and add to a bowl reserving 1 cup of kernel onion mixture.

3. Strain corn husk water through a fine sieve into the bowl with the corn onion mixture and using an immersion blender, puree until smooth. Add the reserved cup of kernel onion mixture cover and chill for 2+ hours.

4. For the Basil Chili Oil, as with any herb oil, delicate herbs must be blanched so that your basil oil doesn't turn from green to gray. Blanche for 30 seconds, plunge & lay flat to dry throughly. In a mini prep or blender, add oil, basil and chili flake and puree. Place in bowl, add whole clove of garlic and cover and sit for 1+ hr.