Hi there,

Hope you are enjoying your summer! The past couple of weeks in MN have actually been almost decent. We sure suffered a long period of high temps and dewpoints, lots of rain and this affects the crops seriously. With such a short growing season, it offers a serious challenge to our CSA. However, they seem to always come through with great veggies. Corn took a serious hit this year, but last week’s share was wonderful. So after the pre-requisite grilled corn on the cob…the result for the leftover ears was a great chowder. Here is my version…

Cream of the Crop Corn Chowder

  • 6 strips bacon
  • 1 medium onion, chopped
  • 3 medium potatoes (Russet or Yukon Gold) peeled and cut in 1/2″ pieces
  • 5 – 6 ears of corn, cut off the cob. If you don’t have fresh, you can use frozen. That would be preferable over using canned because of the salt content.
  • 1 red pepper, seeded and diced
  • 3 cups low sodium chicken broth
  • 3 cupsĀ  milk (Use at least 1%)
  • 1/2 cup half and half (full or non/low fat version)
  • 2 -3 oz. chopped green chiles (or one small can)
  • 1/2 – 1 Tbs. red pepper flakes (or to taste)

Cook bacon in soup pot. Remove and drain on paper towels. Let cool and crumble.

Saute onion in bacon grease until just tender.

Remove onions and drain the grease from the pan. Wipe the pan. Return the onions to the pan. Add the potatoes and the broth.

Bring to a boil, stir and simmer uncovered until potatoes are tender – 15 to 20 minutes.

Add corn and cook for an additional 10 minutes.

Remove about half of the potatoes and corn with some broth and puree in a blender or food processor until thick. Return to the soup pot.

Add the milk, half and half and stir. Add red pepper, green chiles, red pepper flakes and stir again. Let simmer for about 10 minutes for flavors to develop. Do not allow it to boil.

Season to taste with salt and pepper. Ladle into serving bowls and top with crumbled bacon bits.

I made grilled turkey sandwiches to go along with the soup – sourdough bread spread with mayo and a bit of spicy mustard, sliced turkey breast, sliced tomatoes, fresh spinach and Swiss cheese.

Surprisingly, it was not a heavy dinner, even for a summer night.

Take care,

Judy

 

 

Posted by admin, filed under Healthy Food, Local Food Connections, Local Food Recipes, Vegetables. Date: August 14, 2011, 10:30 am | Comments Off on Cream of the Crop Corn Chowder

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