My parents live in the country surrounded by a corn field. Every year my Mom asks my Dad to plant 'a couple' of rows of sweet corn on the border of the 'field corn' field that borders their yard. (For those of you that don't know, field corn is a hardier corn, different than the sweet corn we eat.) Every year my Dad plants 12 rows of corn around the house. The result is a truck-load full (literally) of sweet corn.
While this used to be a profitable side business for my sister and I growing up, no one else seems to want to spend hours and hours picking corn in 100 degree July/August to make an extra $50... for the week. Instead, my parents make some phone calls and let their friends and neighbors know that "the corn is ready, come pick what much you need. Please!"
Nevertheless, my parents still have buckets and buckets of corn. When you've tired of corn on the cob and you've "put up" (meaning cooked and frozen or canned) enough for the entire year, what else can you do with all of that corn?
As a new New England resident, I decided to combine my two worlds : Midwest Sweet Corn & New England Chowder...
Fresh Corn Chowder
6 ears of fresh corn (reserve some for garnishing)
3 slices bacon, chopped, browned 1/2 cup chopped onion (1 medium)
2 tablespoons all-purpose flour
14-ounce can chicken broth 6 small red potatoes, diced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 1/2 cups half and half (or heavy cream)fresh basil for garnish
Begin by cutting the kernels of off the fresh corn cobs by standing the cobs on end and running a sharp knife along the cob.
In a sauce pan, cook the bacon and onion together until the bacon is crispy. Add the flour and stir, cooking for 1 minute. Pour in chicken broth. Stir until all of the flour has incorporated. Add potatoes and bring to a boil. Add salt, pepper and half-and-half or cream. Lower the heat and simmer until soup thickens slightly. Add corn just 2-3 minutes before serving.
*Optional. The chowder is pictured as a medium pureed soup. If you would like more of a pureed soup, after you've prepared the soup, pour into a blender and puree until consistency is achieved. I actually preferred it before I blended it, but either way is good!
Fresh & Light Summer Menu :
Fresh & Light Summer Menu : Chipotle Steak Salad Heirloom Tomato Grilled Bread Fresh Sweet Corn Chowder Peach Crostada Simple Hydrangea Centerpieces
No comments:
Post a Comment