Mixed Greens Blog

This chowder isn’t tricked up much, it has a little kick, but the familiar corn taste prevails, in this case fresh corn.

Autumnal equinox 24 hours ago. We’ve turned the corner seasonally speaking, but can consider ourselves on the cusp. This meal is full of summer’s sweet corn, yet chowdery and comforting.

When the weather turned autumnal the other day, suddenly, I made this corn chowder. Inspired by a number of recipes I ended up incorporating zucchini from the garden, a Yukon potato, and a little bacon. Measurements and ingredients are flexible. We thought this chowder exceptionally delicious and made a meal of it with cheese and bread. Use a local cheese and this is another good meal for the sustainable table.

Local corn will be available for another two or three weeks at Farmers Markets. I bought a bunch more last weekend and plan to make a big potful and freeze it for sometime this winter when the essence of summer’s corn will be so appreciated.

Fresh Corn Chowder (fast & easy:

Ingredients: Corn sliced off the cob, about 4 cups worth/ ¼ cup minced onion/ 1 cup finely chopped zucchini/ 1 small Yukon gold potato, chopped/ ¼ teaspoon chipotle chili powder/ salt & pepper to taste/ 2 or 3 pieces of bacon/ 1 cup whipping cream or half n’ half (less if you prefer, or none at all).

Dice the bacon and cook until crispy. Remove with a slotted spoon leaving some drippings in the pan. Add all other ingredients and sauté together for two or three minutes; add water, about a cup, and simmer the whole business for about fifteen minutes.

Puree about half the mixture in a blender and stir back into the pot. This creates a smoothe and slightly chunky texture, not quite creamed corn thank goodness, but soothing just the same. Add some cream and reheat to a simmer when you’re ready to eat. (If you’re freezing the chowder omit the cream until later.) Serve with a spoonful of bacon and chives on top. A piece of Dungeness crab?