Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

06
September
2012

On the Local Table: Fresh Corn Chowder

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

We’ve almost turned the corner seasonally speaking. This meal is full of summer’s sweet corn, yet chowdery and comforting, which we might need as soon as next week. I’m just sayin’.

When the weather turns cool this chowder, using local fresh corn, is the deal. 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 Recipe

Makes 4 medium servings.

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 (or omit)/ 1 C water/ 1 cup heavy cream, half & half, whole milk, (chicken or vegetable stock if you prefer), or a combination. I used half & half with whole milk.

Directions: Dice the bacon and cook until crispy. Remove with a slotted spoon leaving some drippings in the pan (or use olive oil or butter instead). Add all other ingredients and sauté together for two or three minutes; add water, about a cup, and simmer for fifteen minutes.

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

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Fresh Corn Chowder is a repost from September 2008.


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1 Responses »

  1. That looks wonderful and I like how you incorporate seasonal vegetables. What a perfect expression of early fall.