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. My all time favorite though is sweet corn chowder.

I like to have this with buttermilk biscuits and sliced tomatoes!

Sweet Corn Chowder
Serves 4:
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. Put the cobs into the milk with 2 bay leaves. Bring to simmer and let steep. Cut across slices of cold bacon. Saute until crisped and remove from pan. Saute the onion and poblano in the bacon fat just until they change color. 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. Serve. Garnish with bacon bits and cilantro.

Photos & artwork by Michèle Miller