This time of year makes my head spin. There are so many choices at the local farmers’ markets for fresh fruits and vegetables.
I have a hard time zeroing in on what I want to take home to experiment with. I would take it all if I could but that’s just unreasonable, so I am told. It’s a great time of year for me to do recipe development because the selections are endless and fresh.
Some recipes come to fruition and others end up in the trash, but I always enjoy the process.
My son called me the other day and was telling me about all the things he was harvesting or going to harvest soon in his garden. We discussed in great detail how he was going to preserve all of it or how he was going to turn it into Thanksgiving dinner. I think it is great when you can get close to your food, watch it grow, preserve it and then enjoy at another time. I always like to make soups or chowders with the fresh vegetables and enjoy them in the cooler months.
I was eyeing the fresh corn at the market on the weekend, which is at its peak for taste and freshness right now so I had to buy some. It was savoured with butter, salt and pepper but it also went in to a batch of my sweet corn chowder. None of it made it to the freezer mind you, so that’s a good excuse to get some more.
½ lb diced bacon, fried, reserving 2 tbsps of fat
2 tbsp butter
1 cup chopped leeks
4 cups chicken stock
4 large potatoes, peeled and largely diced
4 cups of milk
2 tbsp of flour
½ cup whipping cream
5 or 6 large ears of corn, boiled, cooled, and kernels removed. *See tip below. Use a large dutch oven or stock pot.
1. To the fried bacon, add the butter and leeks. Sautee until leeks are translucent, about 4 to 5 mins.
2. Add chicken stock and potatoes. Boil for about 10-15 mins until potatoes are fork tender.
3. Add, 3 cups of the milk and the cream to the pot. Add the 2 tbsps of flour to the remaining milk and shake in a gravy shaker until it is mixed well. Add to the pot.
4. Add the corn kernels and the juices extracted from the ears of the corn.
5. Simmer for about 10 mins or so until the flour is cooked off. Enjoy with a sprinkling of fresh chives and homemade biscuits.
* Take a small bowl and turn it upside down in a larger bowl. Hold the corn upright on the small bowl, run your knife down through the kernels, the larger bowl will catch them. Much easier than cutting on a board. Take a spoon and scrape the cobs into the bowl, releasing all the juice and left over kernels. The starch from the corn juice will help thicken the chowder and make it sweet. Enjoy!