Sweet Corn Chowda...
August!
We’ve waited all year for local corn and tomatoes because why eat anything else? I never get tired of sliced tomatoes with or without fresh mozzarella and basil. But corn is a special treat. Lately I’ve been trying to make Mexican street corn…grilling it with mayonnaise and sprinkling it with chili powder and crumbled queso…so good. My all time favorite though is sweet corn chowder. I strip the kernels off the cob and put them in the freezer for a cold weather treat but now is the time to eat as much corn as I can! I’m usually a little of this and a little of that kind of cook but I took care to write down more precise instructions this time. Hoping you enjoy these hot summer days as the crickets announce a slow fade into fall.
I like to have this with buttermilk biscuits and you guessed it…sliced tomatoes!
Enjoy!
-Michèle & Co.
4 ears of corn to make 3 cups
12 small B potatoes
4 oz of sliced or chunk bacon cut into ½ inch pieces
½ red onion diced (4oz)
¼ c diced poblano pepper
2c milk
1 cup cream
1 teaspoon Herbamare salt
¼ c cilantro chopped fine
Cook potatoes just to tender as you prepare the rest of the ingredients and drain.
Strip the kernels off the corn with a sharp knife over a wide plate. Set aside.
Put the cobs into the milk with 2 bay leaves. Bring to simmer and let steep while you go on.
Cut across slices of cold bacon or slice into lardons. Saute until crisped and remove from pan.
Saute the onion and poblano in the bacon fat (or butter) just until they change color. Do not brown.
Add corn to the onion mix with cream and herb salt and bring to simmer. Strain in the milk and bring
back to simmer with potatoes.
Set out soup bowls and serve it up. Garnish with bacon bits and cilantro.
Photos & artwork by Michèle Miller